Download Fine cooking soups & stews : no-fail recipes for every by Taunton Press PDF

By Taunton Press

Soup as a meal is convenience at its top, whatever the season. actually, four in 10 shoppers devour soup as a meal at domestic at least one time every week. assisting to spice up the soup as a meal idea is the provision of ethnic flavors, vegetarian and fit innovations, and filling materials to make soups extra significant. And with the busy mother trying to find selfmade nutrition to feed her family members, soup is definitely the right solution, when you consider that such a lot recipes might be cooked and frozen and prepared for any evening of the week.

The recipes in Fine Cooking Soups & Stews function foolproof favorites and glossy twists, from first-course soups with subtle flavors to can’t-fail classics and no-meat recommendations to hearty chilis and chowders. domestic chefs also will research information and secrets and techniques from the professionals, in addition to shortcuts and prepping recommendation for make forward thoughts, to allow them to make soup any season and any evening of the week.

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Extra info for Fine cooking soups & stews : no-fail recipes for every season

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Ladle into soup bowls and garnish each serving with 1 to 2 tsp. of the chopped cilantro. 5G MONO FAT | 0G POLY FAT | 5MG CHOL | 260MG SODIUM | 2G FIBER puréed soups 57 58 puréed soups butternut squash soup with cumin and coriander Makes about 6 cups; serves 6 Roasting concentrates the best flavors in squash and turns it into a delicious ingredient to be used in other dishes, like this soup. 2 Tbs. extra-virgin olive oil 1 Tbs. unsalted butter 1 medium onion, diced 1. Heat the oil and butter in a heavy soup pot set over medium heat.

6 slices rustic bread (each about 6x2 inches and 1/2 inch thick) 1 tsp. minced fresh sage 4. Position a rack about 6 inches from the broiler and heat the broiler on high. Arrange the bread on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the croutons with the remaining 2 cups cheese and the minced sage and season with pepper. Broil until the cheese melts and is bubbly, about 2 minutes. Ladle the soup into warm bowls and serve with the croutons. —Jeanne Kelley PER SERVING: 350 CALORIES | 19G PROTEIN | 25G CARB | 18G TOTAL FAT | 10G SAT FAT | 6G MONO FAT | 1G POLY FAT | 55MG CHOL | 480MG SODIUM | 1G FIBER continued on p.

Buying and storing Look for chestnuts that are plump, firm, glossy, and heavy for their size. Avoid those with bruises or cracks and those that rattle when you shake them, which means they have begun to dry out. Store them in a sealed plastic bag in the refrigerator for up to 2 weeks, or freeze them for up to 3 months. Cooking Never eat fresh chestnuts raw—they’re very tannic and tart, and their shells are almost impossible to remove. To eat or cook with a chestnut, you must first peel the shell and remove the inner skin.

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