Download Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make by Betty Rosbottom PDF

By Betty Rosbottom

Sunday is the precise day to decelerate and luxuriate in a heartwarming meal. From highly spiced chilies to steaming chowders, Sunday Soup beneficial properties 60 recipes: one for every Sunday of the 12 months, after which a few. Gulf Coast Shrimp Gumbo is healthier for staving off the iciness chilly, whereas Dreamy Creamy Artichoke Soup welcomes the bounty of spring's greens. whilst it really is too scorching to show at the range, sit back with Icy Cucumber Soup with Smoked Salmon and Dill. an excellent choice of "Soup-er facets" will flip any bowl of soup right into a hearty meal. irrespective of the season, Sunday Soup bargains all of the suggestion one must pull out a stockpot and begin simmering a brand new kin culture. Soup's on!

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Extra resources for Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes

Sample text

Bring a medium pot of water to a boil over high heat. Add potatoes and cook until just tender when pierced with a knife, for about 10 minutes. Drain potatoes and set aside. 2. Purée 2 cups of the corn kernels with 1 cup of the chicken stock in a food processor or blender and set aside. 3. In a large, heavy pot set over medium heat, sauté the bacon until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings in pot. Add onion and remaining 2 cups of corn kernels.

Add shallots and cook, stirring, until softened, for about 2 minutes. Add asparagus slices and cook, stirring, 1 minute more. Add stock, ½ teaspoon salt, cayenne pepper, and rice. Bring mixture to a simmer, then reduce heat, cover pot, and cook until vegetables are completely tender, for about 20 minutes. B R EAD BAS K ET CH OI CE: Crusty baguette, ciabatta, or sourdough loaf SOU P-E R S I DE: Watercress Salad with Red Onion and Chopped Egg Vinaigrette (page 146), or omit bread and serve with Crab and Avocado Sandwiches (page 155) or Vegetable Pitas with Goat Cheese and Fresh Herbs (page 152) 3.

When hot, add the onion, leek, carrot, and celery and sauté until just softened, for 3 to 4 minutes. Add minced garlic and rosemary and sauté 1 minute more. continued on next page . . C HA P T E R 3 : W I NT E R ... 65 Stilton Toasts MAKES 8 TOASTS Eight ¼-inch-thick bread slices cut on a sharp diagonal from a baguette Vegetable oil C O O K I NG TI P: Because celery is high in sodium, I use canned lowsodium chicken broth in this soup. If you use regular stock, you’ll probably want to adjust the amount of added salt; just be sure to season carefully.

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