Vegetable Soups From Deborah Madison's Kitchen

Paperback | February 7, 2006

byDeborah Madison

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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.

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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,...

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 s...

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 f...

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Format:PaperbackDimensions:240 pages, 9.11 × 8.24 × 0.63 inPublished:February 7, 2006Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:076791628X

ISBN - 13:9780767916288

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Avocado Soupwith herbs, slivered radishes, and pistachiosMakes 3 ½ cupsAvocado 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 buttermilk1 cup yogurt, preferably whole-milk1 large avocado, peeled and pitted1 cucumber, peeled and seeded1 large garlic cloveSea salt and freshly ground pepper3 slender scallions, white parts plus a bit of the green, finely minced3 tablespoons chopped dill1 tablespoon snipped chives1 tablespoon minced marjoram or oregano1 tablespoon minced tarragon1 tablespoon chopped cilantro½ jalapeno chile, seeded and choppedZest and juice of 1 lime½ teaspoon sweetener, such as agave syrup (page 140), to tasteTo FinishFinely sliced chives and chive blossomsThinly slivered radishesDill, mint, and cilantro sprigs1/3 cup shelled pistachios or walnuts1. 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 remaining cucumber and add to the soup. Cover and refrigerate until well chilled. Just before serving, taste and correct the seasonings.3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios.Agave SyrupFor those who don’t like using refined sugar, organic or not, agave syrup offers and alternative. It’s sweeter than sugar but has a low glycemic index. While there’s more to it than pure sweetness, its flavor is not a pronounced as that of honey or maple syrup. Derived from agave, the same plant used for making tequila, the liquid form of the syrup is easy to add to foods as it dissolves instantly. Agave syrup can be found in natural food stores.Cool Cucumber Soupwith a cucumber-herb relishMakes 3 to 4 cupsThis herb-green froth of a soup can be whipped together in a blender in moments, then chilled until serving. Served in glasses, it makes a refreshing way to begin a summer dinner, and it’s a great convenience to have on hand in the refrigerator for a quick lunch or an afternoon bite.A cucumber soup can be led in many directions. You can allow dill to predominate and garnish it with dill flowers, use a mixture of herbs as is done here, or use any one of them alone. I find a mixture most interesting–dill, basil, cilantro, and chives with a leaf or two of lovage, the perfect cucumber herb in my opinion. If you want the snap of chile, add minced jalapeno and lime.The Soup2 pounds cucumbers1 cup buttermilk, whole-milk yogurt, sour cream, or a mixture½ cup coarsely chopped herbs, including basil, dill, cilantro, and lovageSea salt and freshly ground pepperZest and juice of 2 lemons, or to tasteThe cucumber relish2 tablespoons minced chives or scallions1 tablespoon minced dill2 tablespoons each finely chopped basil and cilantro1 lovage leaf, finely slivered2 teaspoons olive oil1. Peel and seed the cucumbers. Use one to make a cup of small dice and set it aside, then coarsely chop the rest. Puree in a blender or food processor with the buttermilk, chopped herbs, ½ teaspoon salt, and the zest and juice from 1 lemon. Chill.2. Just before serving, toss the reserved diced cucumber with the herbs, a few pinches of salt, the olive oil, and the remaining lemon juice and zest.3. Taste the soup for salt, pepper, and acidity, adding more lemon juice if needed, then serve in chilled bowls with the cucumber-herb relish.You can make the soup ultra-lean if you use buttermilk or richer with sour cream. I fall in between, using buttermilk along with at least a cup of the best whole-milk yogurt I can find, such as Strauss Family Organic Creamery.White Gazpachoof almonds and melon (ajo blanco)Makes 2 2/3 cupsA silky texture and the presence of garlic, salt, and the melon (or large green grapes) make a concoction that’s at once sweet, salty, and pungent. The first time I had this, in Spain, I was immediately reminded of those perfumed Arab almond-based drinks scented with orange-flower water, to which this is related. Both are luxurious given the quantity of nuts and the labor of pounding and straining, even if that is now done by a food processor. Because this is a rich soup, it can be served in quite small portions; this amount will serve six or more.1 large slice white country bread or baguette¾ cup almonds2 garlic cloves, not too large, peeledSea salt1 tablespoon sherry vinegar, plus extra to taste6 tablespoons olive oil, preferably Spanish2 cups ice water2 cups diced fragrant green melon, such as Galia or Passport, or 24 large seedless green grapes, peeled and halved1. Put the bread on a plate, drizzle several tablespoons of water over it, and set aside.2. Bring several cups of water to a boil, add the almonds, turn off the heat, and let stand for 1 minute. Drain, then rinse with cold water. Pinch off the skins with your fingers.3. Grind the almonds in a food processor with the garlic and add ½ teaspoon salt until reduced to fine crumbs. Add the bread and vinegar and continue working until it is as smooth as possible. It may clump together, but you can’t overwork it. With the machine running, slowly pour in the oil, followed by the ice water. Be sure to scrape down the sides as the ground almonds can stick to them. Pour the soup through a fine strainer set over a bowl, and gently press the liquid out with a rubber scraper so that the soup is silky smooth. Discard the solids and refrigerate the soup until it’s good and cold, 2 to 3 hours. Taste for salt and vinegar. The sharpness of the vinegar should just be detectable.4. Serve small portions of the soup, dividing the melon or grapes among them.This rich soup wants some bubbles to contrast with its creaminess. A Spanish cava would be an obvious and good choice.