Vegetable Soups From Deborah Madison's Kitchen

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Vegetable Soups From Deborah Madison's Kitchen

by Deborah Madison

Ten Speed Press | February 7, 2006 | Trade Paperback

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When I said I was working on a soup book, the response was often, "Oh, I love soup!" People enthuse about soup in a way that's so heartwarming it makes me feel as if I'm in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I've tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.

-from the Introduction

In Vegetable Soups from Deborah Madison's Kitchen, America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.

Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.

Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce-from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn't available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.

Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear "croutons" and souffléd cheese toasts, this friendly soup lover''s guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

Format: Trade Paperback

Dimensions: 240 pages, 3.59 × 3.24 × 0.25 in

Published: February 7, 2006

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 076791628X

ISBN - 13: 9780767916288

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– More About This Product –

Vegetable Soups From Deborah Madison's Kitchen

by Deborah Madison

Format: Trade Paperback

Dimensions: 240 pages, 3.59 × 3.24 × 0.25 in

Published: February 7, 2006

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 076791628X

ISBN - 13: 9780767916288

About the Book

America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Includes 50 stunning full-color photographs, serving suggestions, wine notes, and a host of ideas for creative finishing touches.

Read from the Book

Avocado Soup with herbs, slivered radishes, and pistachios Makes 3 ½ cups Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, it’s a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings. 2 cups low-fat buttermilk 1 cup yogurt, preferably whole-milk 1 large avocado, peeled and pitted 1 cucumber, peeled and seeded 1 large garlic clove Sea salt and freshly ground pepper 3 slender scallions, white parts plus a bit of the green, finely minced 3 tablespoons chopped dill 1 tablespoon snipped chives 1 tablespoon minced marjoram or oregano 1 tablespoon minced tarragon 1 tablespoon chopped cilantro ½ jalapeno chile, seeded and chopped Zest and juice of 1 lime ½ teaspoon sweetener, such as agave syrup (page 140), to taste To Finish Finely sliced chives and chive blossoms Thinly slivered radishes Dill, mint, and cilantro sprigs 1/3 cup shelled pistachios or walnuts 1. Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl. 2. Mash the garlic with ½ teaspoon salt and stir it into the puree along with the scallions, herbs, chile, and lime zest. Season to taste with salt, pepper, lime juice, and sweetener, if needed. Seed and finely dice the rem
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From the Publisher

When I said I was working on a soup book, the response was often, "Oh, I love soup!" People enthuse about soup in a way that's so heartwarming it makes me feel as if I'm in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I've tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.

-from the Introduction

In Vegetable Soups from Deborah Madison's Kitchen, America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.

Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.

Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce-from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn't available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.

Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear "croutons" and souffléd cheese toasts, this friendly soup lover''s guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

From the Jacket

Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, Madison serves up a selection of soups ranging from elegant first courses to substantial one-dish meals.
Madison begins with a soup-making primer and streamlined recipes for vegetable stocks--like a simple-to-prepare Roasted Vegetable stock--which are the foundation for many of the recipes that follow. Light soups like the Mexican Tomato Broth with Avocado and Lime make for delectable beginnings to a meal. Cooks looking for heartier choices will find such satisfying dishes as Navy Bean and Winter Squash Soup with Sage Breadcrumbs or grain-based soups like Quinoa, Corn, and Spinach Chowder. Organized by seasons, the recipes make the most of the freshest produce-from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a rich, autumnal Roasted Eggplant and Pepper Soup. A spoonful of Cilantro Salsa is just an example of Madison''s tricks for improving prepared soups when fresh vegetables--and time--are in short supply.
"Vegetable Soups from Deborah Madison''s Kitchen provides enticing ways to enjoy many of those daily servings of vegetables and grains we all need. Featuring 50 stunning full-color photographs, serving suggestions, and ideas for creative garnishes, this is a soup lover''s bible for healthful and delicious meals in a bowl.

About the Author

Deborah Madison''s most recent cookbook is Vegetarian Suppers from Deborah Madison''s Kitchen. She is the author of Vegetarian Cooking for Everyone and The Savory Way, both of which were named the Julia Child Cookbook of the Year by the IACP. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, and This Can''t Be Tofu! was a Beard nominee. The Greens Cookbook, now a classic, was her first book. A contributor to many magazines, Deborah Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d''Escoffier in 1994. She lives in New Mexico with her husband, Patrick McFarlin.

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