Flipbook The World's 60 Best Soups

Page 1


TABLE OF CONTENTS

010

THE WORLD’S 60 BEST SOUPS

Credits About This Book Intro Flavor & Cost Legend A Short History of sOUP Must-Have Tools Tips & Tricks How-To Guide Glossary the chef’s secret

002 009 017 018 021 023 025 027 029 031


The French Onion Au Gratin The Clam Chowder Galician Goodness Express Tomato Noodle Soup French Canadian Pea Soup The Chicken Noodle Potage choisy Creole corn & shrimp chowder Cheesy Potato & Pesto Curry, Salmon & Fennel Potage St-Germain Kimchi soup Grilled Veggie soup Lobster Bisque & Tomato Duo Mexican Tortilla Soup Jerusalem Artichoke, Almond & scallop The Ramen Celeriac & Caramel Apple Hot & Sour Soup Prana soup Roasted Tomato & Rosemary Pho Ghanaian Peanut Soup The Borscht The Laksa Cream of Wild Mushroom Tortellini Soup Harira Asian Veggie Persian Spiced Chicken & Bean Carrot, Ginger & Orange

032 034 036 038 040 044 046 048 050 052 056 058 060 062 064 068 070 072 074 076 080 082 084 086 088 092 094 096 098 100 104

The Ribollita Garden Greens Hanoi Beef Noodle Mellow Chicken & Apricot The Dal smoky mussels & mackerel cauliflower, Blue Cheese & Spinach The Beef Barley The Miso Soup Roasted Garlic Soup Chilled Cucumber & Mint Rustic Sausage & Vegetable Cream of Pear & red Pepper Brunch Soup Shrimp Dumpling Surprise The minestrone Leek, Potato & Pancetta Coconut Chicken & Rice The Mulligatawny The Tom Yum Creamy Butternut Squash Italian Wedding Soup Simple Lentil Soup Cream of Cheddar The Wonton Soup The Gazpacho Memories of Istanbul Hearty Chickpea & Portobello Saffron Fish & Rouille ingredients index CONVERSION chart

106 108 110 112 116 118 120 122 124 128 130 132 134 136 140 142 144 146 148 152 154 156 158 160 164 166 168 170 172 176 187


LEGEND

TIME

SPICY

RICH

COST

PREPARATION TIME IN MINUTES, INCLUDING COOKING TIME

HOT • PEPPERY • ZESTY LOW

MEDIUM

HIGH

MEDIUM

HIGH

MEDIUM

HIGH

CREAMY • BUTTERY • LUSCIOUS LOW

COST OF INGREDIENTS LOW


APPETIZER

MAIN DISH

SERVE AS A STARTER

SERVE AS THE MAIN PART OF YOUR MEAL

019


15

MEXICAN TORTILLA SOUP SERVES 4

45

INGREDIENTS 1/2 cup (125 ml) vegetable oil for frying 4 tortillas, cut in half and then into 1/2-inch strips 1 tbsp olive oil 1 onion, thinly sliced 2 jalapeño peppers, seeded and very thinly sliced 2 tomatoes, cut into cubes 4 cups chicken stock Salt and freshly ground pepper 1 chicken breast, cooked and shredded 1 tomato, cut into 1/2-inch cubes Juice of 1 lime 1/2 cup (125 ml) fresh cilantro 1/4 cup (60 ml) fresh cheese (such as queso fresco), crumbled 1 avocado, cut into 1/2-inch cubes Sour cream (optional)

PREPARATION In a pan, heat oil. Oil is ready when a strip of tortilla dropped into the pan starts to sizzle. Fry tortilla strips in small batches. When bottoms are golden, gently flip and cook until golden brown. Remove with a slotted spoon and drain on paper towels. Set aside. In a pot, heat olive oil and sauté onion, jalapeños, and tomatoes for 2 to 3 minutes. Add chicken stock and let simmer for 20 minutes. After 20 minutes, purée soup with a hand blender, until smooth. Season with salt and pepper. Right before serving, add shredded chicken, cubed tomato, lime juice, and cilantro. Top each bowl with fresh cheese, avocado, and fried tortilla strips. Garnish with a dollop or swirl of sour cream, if desired.

DID YOU KNOW? The traditional pepper used to make tortilla soup is the pasilla, which can be found dried at specialty shops and Latin groceries. If you can find pasillas, use them instead of jalapeños: just rehydrate the peppers in hot water, remove the seeds, and thinly slice.

064

THE WORLD’S 60 BEST SOUPS



45

BRUNCH SOUP

SERVES 4

45

FOR SOUP 1 tbsp butter 2 shallots, thinly sliced 4 slices prosciutto, thinly sliced 4 cups beef stock 2 Yukon Gold potatoes, peeled and grated 1/4 tsp crushed red pepper flakes 1/4 cup (60 ml) 35% cream 8 asparagus stalks, very thinly sliced on an angle Salt and freshly ground pepper Fresh Parmasan cheese shavings

FOR POACHED EGGS 4 eggs 2 tbsp white vinegar

PREPARATION In a large pot, melt butter and sauté shallots and prosciutto for 3 to 4 minutes. Add beef stock, potatoes, and crushed red pepper flakes. Cover and let simmer for 30 minutes over low heat. For poached eggs: In a medium pot, bring water to a boil. Add vinegar and, using a spoon, gently stir the water in a circle to create a whirlpool. Crack eggs into the swirling water, one by one, and let simmer for 4 minutes over low heat. With a slotted spoon, remove eggs and transfer to a bowl of cold water. Set aside. Add cream and asparagus to soup, season with salt and pepper, and let simmer for 2 minutes. Garnish each bowl with a poached egg and fresh Parmesan shavings and serve.

DID YOU KNOW? What’s the science behind poached eggs? Vinegar causes the egg white to harden more quickly, and breaking the egg into a whirlpool allows it to cook in an attractive oval shape.

136

THE WORLD’S 60 BEST SOUPS






Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.