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, SoupSong.com, 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.
The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life
The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet
The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes
yourself if you happen to embrace or kissome. —OGDEN NASH, “Curl Up and Diet,” 1938 I never worry about diets. The only carrots that interest me are the number you get in diamonds. —MAE WEST, 1957 If you have formed the habit of checking on every new diet that comes along, you will find that, mercifully they all blur together, leaving you with only one definitive piece of information: French-fried potatoes are out. —JEAN KERR, Please Don’t Eat the Daisies, 1957 We never repent of having
et fuerit medicina If an evening of wine does you in, More the next morning will be medicine. Then there are more modern soup remedies, with the main ingredients often being stomach linings. Partly this is an association thing: your stomach hurts, so it will be better if you consume the tender stomach—the tripe—of a placid cow or sheep. It may not sound too appetizing, but it’s tested folk wisdom. In any case, tripe soup is a nearly universal nostrum, from El Salvadoran sopa de patas, Mexican
leaves, and water to cover. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes. Remove the bay leaves. Add salt and pepper. TO SERVE Ladle the soup into large bowls. This colorful soup needs no garnish. “CLAIR DE LUNE” In the moonlight, in this night Of clear and glossy moonlight, My heart like a dark frog Leaps upon the grass. How gay is my heart now! With what delight this fearful Tragic frog uplifts its head Beneath the pensive
Swiss, with their dairy culture, traditionally eat Käsesuppe und Fastenspeise, a thick soup made of water-soaked bread that is cooked in butter and sprinkled with cheese and onions. Romanians can’t resist a dollop of sour cream on supa de fasole, dried bean soup. Mexico’s caldo de vigilia, a soup of dried fish, tomatoes, cactus, string beans, and potatoes, ends up with creamy eggs stirred in to curd and thicken the soup. So let’s take a look at a sampling of Lenten soups, the ones I
remaining ingredients as directed in the recipe list. 3. Make the kibbe filling: Mix the minced lamb with the onion in a food processor, then add the saffron liquid, rosewater, spices, and salt. Set aside. 4. Make the kibbe shell: Mix the beef with the ground rice, salt, and pepper and process in the food processor. Add ice water (as much as ¼ cup), pulsing, to get a very smooth and workable paste. 5. Dip your hands in ice water, then take a round tablespoon of the beef-rice paste, hold it in