The Soup Bible: All The Soups You Will Ever Need In One Inspirational Collection

The Soup Bible: All The Soups You Will Ever Need In One Inspirational Collection

Debra Mayhew

Language: English

Pages: 256

ISBN: 184309259X

Format: PDF / Kindle (mobi) / ePub

The Soup Bible: All The Soups You Will Ever Need In One Inspirational Collection

Debra Mayhew

Language: English

Pages: 256

ISBN: 184309259X

Format: PDF / Kindle (mobi) / ePub


Over 200 recipes from around the world, with tasty soups for every occasion shown in 800 step-by-step photographs.

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into a large saucepan and bring to a boil. Skim the foam from the surface and cover the pan. Lower the heat and poach for 10 to 15 minutes until the haddock flakes easily. 1 Lift the haddock from the pan, using a pancake turner, and remove the skin and bones. Flake the flesh and reserve. Return the skin and bones to the pan and simmer, uncovered, for 30 minutes. Strain the stock through a strainer. 2 3 Return the stock to the pan, add the potatoes, and simmer for about 25 minutes, or until

pea-size pieces. 1 INGREDIENTS 1/2 cup semolina or all-purpose flour 1 egg, beaten 3 tablespoons milk or water a generous pinch of salt 1 tablespoon chopped fresh parsley Mix all the ingredients together to form a soft, elastic dough. Leave to stand, covered with plastic wrap, for 5 to 10 minutes. 1 Brush with your chosen oil. Bake for about 15 minutes until golden and crisp. Leave to cool: They crisp up more as they cool. 2 Store the croutons in an airtight container for up to a week.

Pork and Noodle Broth with Shrimp This delicately flavored soup from Vietnam is quick and easy to make, while tasting really special. The noodles make the soup into a satisfying and wholesome dish. GREDIENTS '1 Serves 4 to 6 12 ounces pork chops or tenderloin 8 ounces raw or cooked shrimp 5 ounces thin egg noodles 1 tablespoon vegetable oil 2 teaspoons sesame oil 4 shallots or 1 onion, sliced 1 tablespoon finely sliced fresh ginger root 1 garlic clove, crushed If you are using pork chops

2 garlic cloves, crushed 1 bouquet garni I strip orange peel '/2 teaspoon fennel seeds 1 tablespoon tomato paste 2 teaspoons Pernod or other aniseflavored liquor salt and freshly ground black pepper 4 to 6 thick slices French bread and 3 tablespoons chopped fresh parsley, to serve COOK'S TIP C""-' . } Cut the fish into large chunks. Leave the shellfish in their shells. Scald the tomatoes. Drain and refresh them in cold water, then peel them and chop roughly. Soak the saffron in 1 to 2

tra nsmitted in a ny way o r by a ny mea ns, electronic, m echanical, photo copyin g, recordin g or othe rwise, without pri o r written permiss ion from th e publisher. Publisher: Jo ann a Lo renz; Editor: Debra Mayhew; Americanizer: Beve rl y LeB la nc; Editorial Reader: H ayley Ke rr; Designer: Bill Mason; Illustrator: Ann a Koska. Recipe Co ntributors: Ca th erin e Atkin so n, Al ex Barker, Mich ell e Berri eda le-John so n, An glel a Boggia no, Ja net Brinkwo rth , Ca rla Ca pa lbo, Kit C

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