"The definitive collection of recipes for soup lovers everywhere."
A good soup nourishes the heart as well the stomach, spreading a feeling of satisfaction and contentment. Hot soup is warming on a winter day, while cold soup is just as welcome in the heat of summer.
From comforting creamy chicken and rice soup to refreshing gazpacho, 300 Sensational Soups offers something for every season, mood and occasion. There are 50 international soups, including Vietnamese pho, Italian wedding soup, and Middle Eastern harira. Soups from the sea include such favorites as snapper in Asian broth with habanero and shrimp, and shrimp and pea soup with lemongrass. Each recipe also includes tips and techniques along with garnishing ideas. As well, there are many creative variations and serving suggestions.
There is also the Just (Soup) Desserts chapter, which features 20 dessert soups, including coconut soup with mango fritters, chocolate soup with brownie croutons, and chilled cherry soup with creme anglaise swirl.
With 300 recipes to choose from, ranging from everyday fare to elegant dishes for entertaining, 300 Sensational Soups offers home chefs a perfect bowl of soup every time. (-synopsis from Goodreads)
I found 300 Sensational Soups to be filled with warm and comforting soup recipes for any occasion. The soups range from the classic French Onion Soup and Chicken Noodle Soup to the exotic Middle Eastern Lentil Soup and Tom Kha Gai. There were so many incredible soups that I ended up tagging at least 10 to make this winter.
The featured chapters in this book include:
-Chicken & Turkey Soups to Comfort the Soul
-Go Fish: Fish and Shellfish Soups
-Fresh from the Garden Vegetable Soup
-Chow Down Chowders
-Beans, Beans, and More Beans Soups
-A World of Soups
-Cheese Please Soups
-Just Dessert Soups
-Hearty Soups for Meat Lovers
-Gilding the Lily: Toppings and Garnishes
The dessert soups in particular had me interested. I've been on a cruise several times and they have always served a chilled fruit soup which was incredible. I ended up making the Champagne and Strawberry Soup and it was out of this world. It was fresh, creamy, and filled with bubbles. I think I'm going to make it for our New Year's Eve celebration this year!
Last week was extremely cold and I also wanted to try a hearty soup. I had a beef chuck roast in the freezer and decided to make the Burgundy Beef Soup. I'm so glad I did! The broth is made with beef stock, red wine, and a few seasonings which make it hearty and delicious. The beef gets tender as the soup cooks and the vegetables add additional flavor. The crumbled bacon on this dish adds texture and a slight saltiness which works well with the dish. If possible the soup was even better the second day we ate it.
Burgundy Beef Soup (Excerpted from 300 Sensational Soupsby Carla Snyder and Meredith Deeds © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.)
4 slices bacon
1 T. olive oil
2 lb. boneless beef chuck roast, cut into 1 inch chunks
½ t. salt
1 t. black pepper
2 c. frozen pearl onions, thawed
3 carrots, sliced
2 stalk celery, sliced
2 garlic cloves, minced
2 potatoes, peeled and diced
1 t. thyme
1 t. rosemary (the original calls for basil but my husband doesn't eat basil)
1 bay leaf
2 c. dry red wine (I used Cabernet)
6 c. beef stock
1 t. balsamic vinegar
¼ c. fresh parsley
1. Cook the bacon in a large pot until it is crispy. Remove and drain on paper towels.
2. Season the beef with salt and pepper. Add the beef to the pot with the bacon grease and saute over medium high heat until browned on all sides. This may need to be done in two batches. Remove with a slotted spoon and keep warm on a plate.
3. Add the olive oil to the pan and add in the onions, carrots, and celery. Saute over medium heat for 5-6 minutes. Add in the garlic, potatoes, thyme, rosemary, and bay leaf. Saute for 2 minutes.
4. Add the wine to the pan and scrape up any browned bits on the bottom of the pan. Return the beef and any accumulated juices to the pot and add the beef stock. Bring the soup to a boil. Cover and reduce heat to low. Simmer for 2 hours or until the beef is tender.
5. Remove the bay leaf and stir in the vinegar. Adjust salt and pepper as needed.
6. Spoon the soup into bowl and garnish with bacon and parsley.