Published Sunday, October 05, 2008
Hundreds of 'Sensational Soups' for fall and beyond
The Times-Herald
That autumn breeze always helps turn thoughts to a nice bowl of simmering soup. "300 Sensational Soups" (Robert Rose, $24.95) has plenty of recipes from which to choose.
The book, written by culinary instructors Carla Snyder and Meredith Deeds, covers a wide range of soups from chowders to cheesy soups. The book features beautiful photography of soups, and lots of helpful information on basic soup stocks.
There's an entire chapter devoted to toppings and garnishes, including croutons, tortilla strips, creams and dumplings. Readers will also enjoy sampling the many international soups featured in the book.
"Whether you make it all from scratch, starting from the stock up, or you purchase stock and a few other ingredients for a quick and easy meal, soup will never fail you," say the authors.
Some of the recipes included in the book are Lemony Cream of Asparagus Soup, Caribbean Black Bean Soup, Creamy Roasted Garlic, Chicken and Mushroom Soup; Roasted Summer Vegetable Soup, Steak and Potato Soup, French Onion Soup, and cold soups as well.
In the "Just Desserts" chapter, there are more than 20 recipes for decadent creations like Champagne and Strawberry Soup or Blackberry and White Chocolate Soup.
How about a new type of chili for your next tailgating event? Meredith Deeds serves this Aztec Chili Soup during the games of her alma mater, San Diego State University. Adding hominy to this spicy soup gives it a rustic feel.
Aztec Chili Soup
Serves: 6
1 tablespoon olive oil
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1 onion, chopped
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1 serrano or other hot green chili pepper, seeded and minced
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1 1/2 pounds lean ground beef
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2 tablespoons chili powder
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2 teaspoons ground cumin
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1 teaspoon salt
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1 can (14 to 19 ounces) red kidney beans, drained and rinsed
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1 can (28 to 32 ounces) crushed tomatoes
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1 can (14 ounce) hominy
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4 cups chicken stock
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2 green onions, chopped
In a large pot, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add serrano chile and sauté for 2 minutes. Add ground beef and sauté, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Drain any excess fat. Return to heat and add chili powder, cumin and salt, sauté for 1 minute.
Add beans, tomatoes, hominy and stock; bring to a boil. Reduce heat and simmer for 20 minutes to blend the flavors.
Ladle into heated bowls and garnish with green onions.
Tip: Chile peppers contain oils that can cause chemical burns on your skin. When seeding and chopping them, always wear latex, plastic or rubber gloves.