An Exaltation of Soups: The Soul-Satisfying Story of Soup, As Told in More Than 100 Recipes

An Exaltation of Soups: The Soul-Satisfying Story of Soup, As Told in More Than 100 Recipes

Patricia Solley

Language: English

Pages: 384

ISBN: 1400050359

Format: PDF / Kindle (mobi) / ePub

Throughout history and around the world, soup has been used to bring comfort, warmth, and good health. A bowl of soup can symbolize so much—celebrations, major life passages, and the everyday. Inspired by Patricia Solley’s website,, and organized according to function—soups to heal the sick, recover from childbirth, soothe a hangover, entice the object of your affection, and mark special occasions and holidays—An Exaltation of Soups showcases more than a hundred of the best soup recipes of all time, including:

• Festive Wedding Soup with Meatballs from Italy

• Egyptian Fava Bean Soup, made to give strength to convalescents

• Creamy Fennel Soup with Shallots and Orange Spice from Catalonia—perfect for wooing a lover

• Hungarian “Night Owl” Soup, designed to chase a hangover

• Spicy Pumpkin and Split Pea Soup from Morocco, served to celebrate Rosh Hashanah

• Tanzanian Creamy Coconut-Banana Soup for Kwanzaa

Spiced with soup riddles, soup proverbs, soup poetry, and informative sidebars about the lore and legends of soup through the ages, An Exaltation of Soups is a steaming bowl of goodness that is sure to satisfy.


















petite green peas ½ cup julienned pimiento TO PREPARE 1. Season the chicken pieces with adobo and briefly marinate. 2. Prep the ingredients as directed in the recipe list, including making the annatto oil, the recaíto, and the alcaparrado. 3. Prepare the peas and pimiento for the garnish. TO COOK 1. Heat the annatto oil in a large soup pot over medium heat, then sauté the ham pieces for a few minutes. Stir in the recaíto, tomatoes, and alcaparrado, cover, and cook for 5 minutes. 2.

created in remote locations over thousands and thousands of years, made into recipes passed from hand to hand, transported on the backs of Indian, Asian, and Arab traders, Roman soldiers, and European explorers, all the way to your supermarket. Eat a bowl of soup and savor mouthfuls of human resolve since Neolithic times to bring warmth, health, and richness into the lives of their family members, their tribe, their community, their culture. Consider a bowl of soup from any culture, and think

especially, kick-start a longer weight-loss campaign. But remember: it’s for seven days only and you should stop immediately if you feel weak or sick. QUIPS TO DIET FOR Diets are for those who are thick and tired of it. —ANONYMOUS I’ve been on a constant diet for the last two decades. I’ve lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet. —ERMA BOMBECK So I think it is very nice for ladies to be lithe and lissome, But not so much that you cut

time! I went from 220 down to 190 in a matter of months. I still eat soup at least twice a week. In a nutshell, it’s good for you and good for the soul. Soup rules! Here’s my story and recipe. This soup was invented during a time when my wife and I were separated for a few months. I wanted to lose weight and cut back on costs but not die from starvation, so I had to learn how to cook. Man cannot live off beer and peanut-butter crackers alone. To me, if it’s worth looking at, it’s worth eating.

growing ever larger and more hilarious. “Well, did you buy it in the end?” I asked. “Heavens no,” she said, “too expensive!” YOM KIPPUR The sunset-to-sunset day of Yom Kippur itself is a fast, but chicken is traditionally the number one item on the menu before and after because of an ancient ritual called kapparoth. Imagine this: for every woman in your family you take a chicken, and for every man you take a rooster, and on the eve of Yom Kippur you whirl the birds over each family

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