Soup for Every Body : Low-Carb, High-Protein, Vegetarian, and More

by Joanna Pruess with Lauren Braun

• ISBN13: 9781592285655
• ISBN10: 1592285651
• Format: Trade Book
• Copyright: 2004-11-01
• Publisher: Lyons Press

Summary

This collection takes a unique, flexible approach to soup making, with variations that make the recipes appropriate for low-carbohydrate, high-protein, lowfat, vegan, and vegetarian diets. Gorgeous full-colour photographs and easy-to-follow techniques, make this a must-have. Author Joanna Pruess has written for the food column of The New York Times Magazine, Food & Wine, Food Arts, Saveur, and The Washington Post. She lives in the Bronx, NY, with her husband, Bob Lape, WCBS and Crain's New York restaurant critic.

Author Biography

JOANNA PRUESS, author of the award-winning Eat Tea, has written for the food column of The New York Times Magazine, Food & Wine, Food Arts, Saveur, The Washington Post, and is a regular contributor to the AP syndicate. She writes a column for Specialty Food magazine and develops recipes for specialty food manufacturers in the U.S. and France. She lives in Bedford Hills, New York.

LAUREN BRAUN, a registered dietitian, began Nutritional Lifestyle Designs in the Miami, Florida, area more than a decade ago. She works with physician-referred clients worldwide, and provides nutritional analysis for magazines and cookbooks.

Table of Contents

Abbreviated TOC

Vegetable Soups

Broccoli-Almond Soup

Curried Asparagus Soup

Avocado Guacamole Soup

Velvet Carrot-Ginger Soup

Carrot Soup with Chevre

Veloutea of Cauliflower

Jerusalem Artichoke

Soup with Marinated Tofu

Kale, Potato & Sausage Soup

Triple Mushroom Soup

Wild Mushroom Soup with Apples & Hazelnuts

Hearty Onion Soup

Roasted Parsnip Soup with Diced Fennel

Green Pea Soup with Prosciutto & Parmesan Cheese

Country Potato Soup with Rapini

Sweet Potatoes, Caramelized Onions & Apple Cider Soup

Creamy Pumpkin Soup with Bacon

Southwestern Butternut Squash Soup

Dilled Cream of Yellow & Green Squash Soup

Minestrone New Mexico Style

Seafood Soups

Curried Oyster Soup

Corn & Shrimp Chowder

Leek, Potato & Mussel Soup

Tomato Bisque with Shrimp

Shrimp & Sausage Gumbo

Cioppino with Rouille

Mediterranean Fish Soup with Quick Aioli

Providence-Style Clam Chowder

Meat & Poultry Soups

Greek Chicken & Rice Soup

Old Fashioned Chicken & Matzo Ball Soup

Thai Curried Chicken Soup

Mongolian Hot Pot

Penang Curried Rabbit & Spinach in Broth

Bean & Grain Soups

Black Bean Pumpkin Soup

Ginger & Lentil Soup

Persian Red Lentil Soup

Split Green Pea Soup

White Bean & Roasted Garlic Soup

Fruit Soups

Apple-Butternut Squash Soup

Cantaloupe Soup

Curried Mango Soup with Lobster and Red Pepper Oil

Minted Watermelon Soup

Scandinavian Berry Soup

Basic Stock Recipes

Garnishes

Chili-Crusted Pumpkin Seeds

Croutons

Crostini

Parmesan Disks

Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

This thick, lemony chicken soup, a classic Greek dish, takes a minimum of effort. My version is slightly rustic and more colorful than some because I leave the minced carrot, onion, and celery in the stock rather than strain them out. Use fresh lemon juice--it makes a difference. As with all egg-thickened sauces and soups, be careful not to let the soup come to a boil or the eggs will curdle. * Low-Carb: Omit the rice. * High Protein: Double the amount of chicken. * Vegetarian: Use vegetarian broth and replace the chicken with tofu.

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Excerpted from Soup for Every Body: Low-Carb, High-Protein, Vegetarian, and More by Joanna Pruess
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.