Souped Up : More Than 100 Recipes for Soups, Stews, and Chilis, and the Breads, Salads, and Sweets to Make Them a Meal

by Sally Sampson

• ISBN13: 9780743225977
• ISBN10: 074322597X
• Format: Hardcover
• Copyright: 2003-02-04
• Publisher: Simon & Schuster

Summary

"[Soup] can be an entire meal, a starter, a dessert. It can be served for dinner, lunch, or even breakfast. It is the original comfort food." -- from the Introduction

Who doesn't like a bowl of homemade soup? Cold or hot, vegetable or chicken,

Author Biography

Sally Sampson is the author of The Bake Sale Cookbook, the James Beard-nominated The $50 Dinner Party, and Recipes from the Night Kitchen. With Todd English, she is the coauthor of The Olives Table, The Olives Dessert Table, and The Figs Table. The former owner of a specialty foods shop, she is currently a senior writer at Cook's Illustrated and has written for Self, Bon Appétit, Food & Wine, The Boston Globe, Boston Magazine, and the Boston Phoenix. She lives with her family in Watertown, Massachusetts.

Table of Contents

Contents

Introduction
   Please Read Before Proceeding
   On Ingredients and Amounts
   Essential Ingredients
   Essential Equipment

  Stocks 

  Chicken or Turkey Stock • Stan Frankenthaler's Vegetable Stock

Smooth and Pureed Vegetable Soups

   Asparagus with Fresh Herbs • Broccoli Spinach • Roasted Butternut Squash with Apples • Cream of Broccoli • Carrot with Fennel • Cauliflower Cilantro • Butternut Squash with Pear, Orange, and Rosemary • Artichoke Lemon • Potato and Celeriac • Cauliflower with Cheddar • Triple Tomato • Curried Cauliflower with Butternut Squash with Lime, Garlic, and Ginger

Cream Soups

   Spicy Cauliflower • Corn Chowder • Parsnip with Sour Cream and Mustard • Cream of Mushroom • Cream of Celery • Tomato with Cheddar Cheese, Cream, and Basil • Curried Cream of Zucchini • Cilantro-Ginger with Cream • Creamy Vegetable • Ginger Carrot with Cream

Chunky Vegetable Soups

   Broccoli Cauliflower with Basil and Parmesan • Broccoli Rabe, Butternut Squash, and Caramelized Onion • Beets, Beet Greens and Lentils • Savoy Cabbage with Bacon and Cream • Chicory and Rice • Mushroom, Barley, and Leek • Fresh Corn with Basil • Five Fresh and Dried Peppers • Broccoli Rabe and Orzo • Spicy Carrot with Mint and Feta Cheese • Broccoli, White Bean, and Basil • Hunter's Soup • Mushroom with Frangelico • Not French Onion • French Onion • Roasted Winter Borscht • Pappa al Pomodoro • Mushroom and Sausage • Tomato with Goat Cheese • Todd English's Roasted Vegetable • Caldo Verde (Portuguese Kale and Chorizo)

Minestrone, Ribollita, and Other Bean Soups

   Fennel Minestrone · Ribollita (Tuscan Minestrone) • Noah Levin's Minestrone • Spicy Black Bean • Black-Eyed Pea with Collard Greens • Lentil and Kale • Curried Spinach and Lentil • White Bean and Vegetable with Garlic and Rosemary • Lentil Barley • Pasta e Fagioli • White Bean and Fennel • Cape Cod Kale • Split Pea with Lemon • Black Bean with Vegetables and Ham • Gordon Hamersley's Lentil • Split Pea with Smoked Turkey and Cream • Three Bean • White Bean with Basil • David Filippetti's Grilled Asparagus Soup with White Beans and Prosciutto

Chicken Soups

   Avgolemono • Carol Lessor's Chicken with Ginger and Dill • Nancy Olin's Chicken • Turkey with Shiitake Mushrooms and Bacon • Chicken with Rosemary • Chicken with Tarragon Cream • Chicken with Lemon Zest, Thyme, and Potatoes • Helen Geller's Matzoh Ball • Mexican Avgolemono • Mulligatawny • Pattie Sampson's Vegetable with Smoked Turkey, Romaine, and Parmesan • Vietnamese Chicken with Lots of Accompaniments

Fish Soup

   Bouillabaisse • Mussel Chowder • New England Clam Chowder • Spicy Clam and Vegetable <Chili 

  Beef Chili with Beer • Black Bean Chili • Chili with Eggplant and Beef • Harpoon Chili • Spicy Sausage Chili

Stews

   Sharon Smith's Beef Carbonnade • Moroccan Vegetable Stew with Raisins, Herbs, and Rice • Chicken Fricassee • Gordon Hamersley's Roasted Vegetable Stew with a Garlic Crumble Crust • Cassoulet, sort of • Classic Beef Stew • Curried Beef Stew • Curried Chicken Stew

Chilled Soups

   Ginger Melon • Chilled Borscht • Tomato Cucumber • Curried Chicken • Cucumber Walnut • Cream of Avocado • Avocado and Shrimp "Seviche" • Summer Minestrone • Curried Cream of Fresh Pea • Carol Lessor's Moroccan Tomato Soup • Spinach with Garlic, Lemon, and Yogurt • Vichyssoise • Cream of Watercress

Gazpacho

   Classic Red Gazpacho • Avocado and Lime Gazpacho •Grape and Cucumber Gazpacho • Cucumber and Cilantro Gazpacho • Orange Gazpacho • Tropical Fruit Gazpacho

All-Purpose Salad Dressings

   Balsamic Vinaigrette • Citrus Dressing • Sarah Conover's Pesto Dressing • Orange Vinaigrette • Creamy Blue Cheese • Stan Frankenthaler's Green Goddess Dressing • Caesar Dressing

Breads to Make It a Meal  

Croutons • Cornbread • Irish Soda Bread • Biscuits •Garlic Bread

Seven Perfect Sweets

Cocoa Cookies • Toasted Hazelnut Shortbread Cookies •Brownies • Oatmeal Lace Cookies • Milly Romanzi's Fruit Tart • James Mauch's Fruit Crisp • Bread Pudding with Whisky and White Chocolate

Index

Excerpts

Introduction I have never had such a hard time completing a cookbook. This one, my eleventh, is a book that could easily never have been finished. The possible and probable variations are endless. What I love about cooking soup is its versatility and forgiveness (good qualities in almost anything or anyone).There is absolutely no food I enjoy cooking more than soup (in fact, I have some of Gordon Hamersley's lentil soup simmering on the stove right now). I cook it constantly. I especially like to make it in the cold, cold winter, when no small part of the appeal is fogging the windows, but I also love to make it in the summer. I like to make it when I am angry (but not too angry) or blue, but should I find a really beautiful squash or some perfectly ripe tomatoes, well, then, I would have to say I love to make soup when I feel joy, too.I love to eat soup and I love to make soup. On both counts, it makes me feel virtuous. Cooking soup is a great way to be creative with seasonal ingredients, feed a crowd, even to relieve anxiety. I am especially fond of making soup as a way of cleaning out my pantry and/or my refrigerator. Soup works for those who want to put on weight, and for those who want to take it off. It can be an entire meal, a starter, a dessert. It can be served for dinner, lunch, or even breakfast. It is the original comfort food: It is great for children, those who are sick, and those who have overindulged. In short, soup cures whatever ails you. Copyright copy; 2003 by Sally Sampson Cocoa Cookies Almost black, really rich, slightly crunchy, these are among my absolute favorite cookies. Make a big batch and store the dough, or the cookies themselves, in the freezer. They taste great frozen too.Feel free to add chocolate chips, broken-up peppermint sticks, or to substitute pecans, almonds, or peanuts for the walnuts. 1/2 pound (2 sticks) unsalted butter, at room temperature 2 cups sugar 2 large eggs, at room temperature 1 tablespoon vanilla extract 2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/2 cups toasted walnuts Preheat the oven to 350 degrees. Lightly grease a cookie sheet and line it with parchment paper.Place the butter and sugar in the bowl of a mixer fitted with a paddle, and mix until smooth. Scrape down the sides of the bowl, add the eggs and vanilla, and mix until just combined, being careful not to overbeat. Scrape down the sides of the bowl, add the flour, cocoa powder, baking soda, baking powder, salt, and, if desired, walnuts, and mix until well blended.Place teaspoonsful on the prepared cookie sheet and transfer to the oven. Bake until the edges begin to firm up, about 12 to 14 minutes. Do not overbake. For crispy cookies, let cool on the sheet. Cool the cookie sheet between batches.Yield: About 5 dozen Copyright copy; 2003 by Sally Sampson Irish Soda Bread An old standby from college, there isn't a soup this bread doesn't pair well with. I have altered the dry ingredients almost yearly. You can certainly substitute almost any flour, as well as ingredients like soy powder, to suit your tastes. This is my latest favorite. It is very crumbly and not partial to keeping. 1 cup all-purpose flour 1/2 cup rolled oats 1/4 cup stone-ground cornmeal 1/4 cup wheat germ 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/2 teaspoon baking soda 4 tablespoons unsalted butter, chilled or frozen, in thin slices 1 tablespoon caraway seeds (optional) 1/2 cup currants (optional) 1 large egg 1 cup buttermilk 1 large egg yolk, beaten<