Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes

Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes

Betty Rosbottom

Language: English

Pages: 168

ISBN: 0811860329

Format: PDF / Kindle (mobi) / ePub


Sunday is the perfect day to slow down and enjoy a heartwarming meal. From spicy chilies to steaming chowders, Sunday Soup features 60 recipes: one for each Sunday of the year, and then some. Gulf Coast Shrimp Gumbo is best for staving off the winter cold, while Dreamy Creamy Artichoke Soup welcomes the bounty of spring's vegetables. When it's too hot to turn on the stove, chill out with Icy Cucumber Soup with Smoked Salmon and Dill. A great selection of "Soup-er Sides" will turn any bowl of soup into a hearty meal. No matter the season, Sunday Soup offers all the inspiration one needs to pull out a stockpot and start simmering a new family tradition. Soup's on!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

limes) 4 cups low-sodium chicken broth 2 tablespoons chopped fresh cilantro 6 thin lime wedges for garnish (optional) P OLE NTA 4 cups chicken stock, plus a little extra if needed 2 teaspoons ground cumin 1 cup yellow cornmeal 1 tablespoon unsalted butter ½ cup whole milk 1. To make the chili: Heat 2 tablespoons oil in a large, heavy, deep-sided pot set over medium-high heat. When hot, add onion and carrots and sauté, stirring, for 5 minutes. Add serrano peppers and cook 1 minute

refrigerator, as the heat may raise the temperature of the items inside, causing them to spoil. When freezing soups, place in a freezer container, seal, and label with name and date. C HA P TE R 1 : “ STO C K I N G U P ” ... 21 zesting or removing the peel from citrus fruit The zest of a citrus fruit is the thin, colored outer layer. Because this skin contains the oils of the fruit and is packed with flavor, it makes a great addition to both warm and cold soups. When grated zest is called

this soup in half an hour by multitasking. First, I assemble a quick-and-easy vegetable stock and simmer it for 10 minutes. While the stock is cooking, I measure and prep the chickpeas, pasta, rosemary, and spinach—then I stir them into the stock and cook until the pasta is al dente. 4 1 cup chopped leeks, white and light green parts only (1 to 2 medium leeks) 1 medium carrot, peeled and sliced 3 teaspoons kosher salt, divided, plus more if needed 10 minutes 1 bay leaf, broken in half S

kernels or frozen thawed corn kernels, divided P R E P TI M E: 2 cups chicken stock, divided 20 minutes 8 thick smoked bacon slices, cut into ¼-inch pieces 1 cup chopped onion S E RV I NG S : S TART TO F I N I S H : 50 minutes MAK E AH EAD: Partially B R EAD BAS K ET CH OI CE: Crusty hard rolls S OU P- E R S I DE: Best-Ever Greens Salad in Classic Vinaigrette (page 139), made with mixed greens 1½3 cups half-and-half Kosher salt 1 pound large sea scallops, side muscles removed 1½

blender and set aside. 3. In a large, heavy pot set over medium heat, sauté the bacon until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings in pot. Add onion and remaining 2 cups of corn kernels. Sauté, stirring, until onions are softened and corn starts to brown lightly, for 5 to 6 minutes. 4. Stir in the remaining 1 cup chicken stock and the puréed corn mixture. Reduce heat to a simmer and cook for 10 minutes. Add potatoes, bacon,

Download sample

Download