200 Soups
Digital Edition 1.0
Text © 2011 Madge Baird
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith
P.O. Box 667
Layton, Utah 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
ISBN: 978-1-4236-2332-8
Heartfelt appreciation for taste testing and encouragement goes to: Veldon and Karen; Carl and Kathryn; Suzanne and Dee; Patty, Boyd and McKay; Florene; Katherine and Phyllis; the Sullivans; the Ukenas; Melissa, Renee, and Anita; the Petersons; Pixie, Glennis, Stacy W., Maryanne, Lei Lani, Stacy S., Marci, and all the ladies of FHE. Special thanks to Suzanne P., Cathy, Marilyn, Kay, Stacy A., Keri, Lanette, and my editor, Michelle, for sharing family-favorite recipes and for tossing ideas for new combinations my way. Soup’s on!
Table of Contents
Cooking soup is a creative activity. Enjoy the process.
Your own palate is your best guide for how the soup should taste. Taste soups during cooking and adjust.
Measurements and ingredients need not be exact. You can increase or decrease amounts of most ingredients and make substitutions.
Cooking times are approximate and can often be shortened or extended for your schedule.
The base, or flavor foundation, of your soup makes all the difference in its appeal. Keep a variety of broths and bouillons on hand.
Other ingredients that deepen a soup’s flavor with small additions are tomato paste, and Worcestershire, soy, and Asian fish sauces.
Experiment with different thickeners: roux, white sauce, cornstarch, cream of wheat, pureed vegetables, instant potatoes, cream, coconut milk, and more.
All references to olive oil here mean extra virgin, but you can choose other grades.
Fresh, frozen, and canned vegetables, especially home-canned from the garden, can be used interchangeably.
All kinds of tomato products can be used in soups that call for tomatoes, including spaghetti sauce and ketchup.
Save little bits of leftover meat or vegetables in separate freezer containers until you need them for a soup.
For pureeing, use whatever equipment you have: blender, food processor, smoothie maker, hand-held blender, even a hand-held mixer will work to some degree.
The {V} symbol by a recipe title indicates it is vegetarian. Other recipes can become vegetarian with small changes.
Soup is meant to be shared. Take some to a neighbor and get something going!