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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Soup

       
     

    Soup Cookbooks and Recipes


    Soup Soups are dishes made by placing meat, eggs, vegetables or ingredients in hot water or stock. There are both clear (bouillon) and thick (consommé) soups, the latter of which can be thickenened using a variety of different agents, including starch from vegetables in the soup, cream, butter, eggs, flour, or rice.

    Some soup recipes from around the world include:
    • Borscht - This is a stew made from beets. Sometimes meat, cabbage and potatoes are also added. There are many variants of the basic recipe found in the cuisines of Eastern Europe.

    • Clam chowder - This is an American recipe for a milk-based broth. It contains clams, flour, onions, potato, and bacon or salt pork. Tomatoes are an optional ingredient, used in the New York recipe ("Manhattan clam chowder"), but not in the New England recipe (often known as "New England clam chowder" or "Boston clam chowder").

      New England clam chowder

    • Cock-a-leekie soup - This is one of British cuisine's best known recipes. The soup, which originates in Scotland, is made from leeks and potato with chicken stock.

    • Cream of Mushroom - A thick and and hearty mushroom-flavored soup.

    • French onion soup - This is a famous French recipe made from onions and beef broth, and topped with cheese and croutons. According to legend the soup was invented by King Louis XV.

      French Onion Soup

    • Gazpacho - This is a famous Spanish recipe for cold vegetable soup. Traditionally gazpacho was made stale bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are also often added. The soup is especially popular in hotter areas of Spain such as Andalusia.

    • Guly´sleves - This is the original Hungarian recipe for goulash. It is a meat soup, traditionally made in a cauldron, based on beef and onions, and flavored with paprika. Various other ingredients such as carrots, pasta squares, fresh peppers or tomatoes are sometimes also added to the soup. Hot chilies are also sometimes used, and garlic, herbs, or white wine are often used to enhance the flavor.

    • Gumbo - A soup made from meat or shellfish stock, bell peppers, celery, onion and a thickener. The soup often contains poultry or shellfish such as crab, crawfish or shrimp. Tasso (smoked pork shoulder) or andouille (a sausage made from smoked pork, chitterlings, onions, and wine) are sometimes also included in the soup, resulting in a smokey flavor. The soup originates in Cajun and Creole cuisine, but today is widely served in the United States, especially in Soul Food restaurants.

      Shrimp gumbo

    • Le Tourin - A French recipe for soup with a strong garlic flavor. Best served over thinly sliced bread.

    • Miso soup - Soup which is made primarily from miso paste (fermented rice, barley or soy), and often containing tofu, green onions, seaweed, or even shrimp. Miso soup is served with many meals in Japan, including breakfast!

      Miso soup

    • Okroshka - This is a traditional Russian recipe. It is a cold soup made from kvass (bread drink), and can also contain meat, fish or vegetables. A combination of neutral tasting vegetables (such as potatoes, turnips, rutabagas (yellow turnips), carrots or cucumbers) and spicy vegetables (mainly green onion, plus celery,chervil, dill, parsley or tarragon) are used in making the soup. Spices such as black pepper, mustard or pickled cucumber may also be added.

    • Soljanka - This is a Russian recipe. It is a thick spicy and sour soup. There are three main varieties of this soup: fish, meat or mushroom. All the varieties also contain pickled cucumbers, and usually cabbage, cream, dill and salty mushrooms.

      Soljanka

    • Wonton soup - Wontons are dumplings. There are many different varieties found in different Chinese cuisines. In the North American Chinese cuisine, wontons are often served in a clear broth.

      Wonton soup

    • Yushka - This Ukrainian dish is a soup made from freshwater fish such as carp.


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    America's Restaurant Recipes


    Soup Cookbooks

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    Cooking With Soup (A Campbell Cookbook)

    By Campbell Soup Company

    Campbell Soup Company
    Spiral-bound (200 pages)

    Cooking With Soup (A Campbell Cookbook)
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    Product Description:
    Vintage hardcover

    Vegetable Soups from Deborah Madison's Kitchen

    By Deborah Madison

    Ten Speed Press
    Released: 2006-02-07
    Paperback (240 pages)

    Vegetable Soups from Deborah Madison s Kitchen
    List Price: $19.99*
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    Product Description:

    When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.

    —from the Introduction

    In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.

    Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.

    Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.

    Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

    All Time Best Soups

    Cook s Illustrated
    Released: 2016-09-20
    Hardcover (192 pages)

    All Time Best Soups
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    • Cook s Illustrated
    Product Description:
     A perfect soup recipe is one you make forever--it is comforting, nourishing, the very essence of flavor. In this handsome, focused cookbook, the experts at  Cooks Illustrated boil the world of soups down to the very best choices, each one a kitchen-tested keeper yielding flavors that exceed even what grandma cooked up. Here are the ideal broths, the heartiest rustic soups, most elegant purees, and the best examples from around the world. All-Time Best Soups turns soup-making into an everyday pleasure with recipes guaranteed to become cherished favorites.

    Soup: 57 Essential Recipes to Eat Smart, Be Fit, Live Well (Cooking Light)

    By Heather Averett

    Oxmoor House
    Hardcover (144 pages)

    Soup: 57 Essential Recipes to Eat Smart, Be Fit, Live Well (Cooking Light)
    List Price: $17.95*
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    Product Description:
    Presents a collection of recipes for a variety of soups, including appetizer and dessert soups, creamy soups, quick and easy soups, and stews.

    Cooking with Soup : A Campbell Cookbook

    By Unknown

    Campbells
    Hardcover (200 pages)

    Cooking with Soup : A Campbell Cookbook
    Lowest New Price: $19.98*
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    Product Description:
    608 skillet dishes, casseroles, stews, sauces, gravies, dips, soup mates, and garnishes.

    Campbell's Creative Cooking With Soup: Over 19,000 Delicious Mix and Match Recipes

    By Campbell Soup Company

    Pubns Intl Ltd
    Hardcover (224 pages)

    Campbell s Creative Cooking With Soup: Over 19,000 Delicious Mix and Match Recipes
    List Price: $10.98*
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    Product Description:
    Campbell Cookbook for soup.

    Cooking With Soup (A Campbell Cookbook)

    By Campbell's

    Campbell Soup Company
    Spiral-bound (199 pages)

    Cooking With Soup (A Campbell Cookbook)
    Lowest New Price: $25.90*
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    Product Description:
    608 Skillet dishes, casseroles, stews, sauces, gravies, dips, soup mates and garnishes.

    Cooking With Soup: 608 Skillet Dishes, Casseroles, Stews, Sauces, Gravies, Dips, Soup Mates and Garnishes

    By campbell soup company

    Campbell
    Hardcover (200 pages)
    List Price: $100.00*
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    Product Description:
    Camden NJ: Campbell Soup Company, 1976. An excellent copy of this cookbook. Red boards with picture of a chicken dish on cover. Wire Spiral binding. 608 skillet dishes, casseroles, stews, sauces, gravies, dips and more using Campbell's soup. Cover has very slight shelfwear and corners slightly bumped. No marks, tears, stains.

    America's Restaurant Recipes

     
     


     
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