Soup Cookbooks

[Guest guest]

Jo asked for recommendations for soup cookbooks. I own all of these, but

would buy them in this order:

 

Moosewood Restaurant Daily Special: More than 275 recipes for soups,

stews, salads & extras, by the Moosewood Collective (1999)

 

Vegetarian Soups for all Seasons: A treasury of bountiful low-fat soups

and stews, by Nava Atlas (1996)

 

Vegetarian Soup Cuisine: 125 Soups and stews from around the world, by Jay

Solomon (1996)

 

Most larger bookstores have the first two on the shelf. I usually make at

least one pot of soup on the non-summer weekends. I serve it for two meals

and then the extras go into the deep freezer in individual serving

containers and I take them for my lunch at work. I like having a variety

of soups available.

 

Kathleen

[Guest guest]

Hi- my two cents-

Moosewood looks great- I was just eyeing it up this weekend and it did have

many soups.. Also- " Almost Vegetarian " has lots of great soup in it- all the

soups in it are veg.. some entree recipes allow for fish- but all recipes

call it an option. I think it's a great book,

 

also- I think the november issue of Vegetarian Times last year had a

Brocolli Soup with Red bell pepper puree- exquisite.. maybe someone could

post that!

it's thick like pea soup with a swirl of red pepper puree..

 

yum!!!

 

 

Kathleen [schuller]

Tuesday, September 26, 2000 6:39 AM

Veg-Recipes

Soup Cookbooks

 

 

Jo asked for recommendations for soup cookbooks. I own all of these, but

would buy them in this order:

 

Moosewood Restaurant Daily Special: More than 275 recipes for soups,

stews, salads & extras, by the Moosewood Collective (1999)

 

Vegetarian Soups for all Seasons: A treasury of bountiful low-fat soups

and stews, by Nava Atlas (1996)

 

Vegetarian Soup Cuisine: 125 Soups and stews from around the world, by Jay

Solomon (1996)

 

Most larger bookstores have the first two on the shelf. I usually make at

least one pot of soup on the non-summer weekends. I serve it for two meals

and then the extras go into the deep freezer in individual serving

containers and I take them for my lunch at work. I like having a variety

of soups available.

 

Kathleen

 

 

 

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[Guest guest]

At 09:16 AM 9/26/00 -0400, Jamie Orozco wrote:

>also- I think the november issue of Vegetarian Times last year had a

>Brocolli Soup with Red bell pepper puree- exquisite.. maybe someone could

>post that!

>it's thick like pea soup with a swirl of red pepper puree..

 

 

Here is the soup Jamie refers to. It has been in Vegetarian Times at least

twice, April 1998 and October 1999. I think that I will try this recipe soon.

 

Kathleen

 

* Exported from MasterCook *

 

Broccoli And Red Pepper Soup

 

Recipe By : Vegetarian Times Magazine, April 1998, page 44

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds broccoli

1/3 cup uncooked white rice

(preferably sushi or white basmati)

1 1/2 teaspoons sea salt

2 quarts vegetable stock -- plus

2 tablespoons vegetable stock

1 1/2 pounds red bell peppers -- (about 3 medium)

1 tablespoon olive oil

1 medium onion -- diced

3 cloves garlic -- minced

1 teaspoon dried tarragon

1/2 teaspoon dried thyme

1 pinch cayenne pepper

1 pinch white pepper

1/2 teaspoon apple cider vinegar

1/2 teaspoon umeboshi vinegar

1 medium lemon -- Juice of

2 tablespoons chopped fresh tarragon for garnish

 

8 SERVINGS VEGAN

 

When I first made this soup, I intended to use the pureed roasted red

pepper just as a garnish. But I liked the flavor reserved some for a

visually appealing swirled garnish.

 

Trim broccoli, peel and chop stems and reserve florets. In large pot,

combine broccoli stems, rice, 1/2 teaspoon sea salt and 2 quarts vegetable

stock. Bring to a boil, reduce heat, and simmer 20 minutes. Add florets

and simmer 20 minutes more. Meanwhile, roast bell peppers over an open

flame or broil, turning with tongs until charred all over, about 10

minutes. Put peppers in brown paper bag for 10 minutes to sweat

them. Remove loosened charred skins.

 

Chop peppers, place in blender or food processor and process until

pureed. Add 1/2 teaspoon salt and remaining 2 tablespoons stock to

liquefy. (This should yield about 1 1/2 cups.)

 

In large skillet, heat oil over medium-high heat. Add onion and cook,

stirring often, until softened, about 3 minutes. Add garlic, tarragon,

thyme and cayenne. Remove from heat and add to pot with broccoli mixture;

simmer 10 minutes. In blender or food processor, process soup, in batches

if necessary, until pureed. Return soup to pot and stir in 1 cup of red

pepper puree. Reserve remaining pepper puree for garnish. Season soup

with 1/2 teaspoon salt, white pepper, apple cider vinegar, umeboshi vinegar

and lemon juice.

 

To serve, ladle broccoli soup into serving bowls. Drizzle about 1

tablespoon of red pepper puree over each serving and swirl with chop

stick. Garnish with fresh minced tarragon, if desired.

 

PER 1-Cup SERVING: 124 CAL.; 7G PROT.; 3G TOTAL FAT (0 SAT. FAT); 21G

CARB.; 0 CHOL.; 1,472MG 500.; 5G FIBER.

 

 

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