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    The Soup Cookbook
    The Soup Cookbook
    The Soup Cookbook
    Ebook101 pages39 minutes

    The Soup Cookbook

    By Samantha Schwartz

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    About this ebook

    Tired of shoveling snow?Soups are the perfect cold weather dish. Are you looking for new delicious and easy to prepare soup recipes? If so, this cookbook is just for you. In The Soup Cookbook discover more than 50 soup recipes to try in for yourself and your family. Check out a few of these soup recipes: Cheeseburger Soup, Spicy Black Bean Soup, Thai Chicken Soup, Coconut-Curry Chicken Soup, Asparagus & Leek Soup, Mac & Cheese Soup and plenty of other soups to enjoy. 

    Soups should be a part of each and everyone's menu not just as an added dish on the dinner table but as a supplement to your daily dietary needs.

    LanguageEnglish
    PublisherNew Wave Publishing
    Release dateSep 24, 2019
    ISBN9781393766209
    The Soup Cookbook

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      Book preview

      The Soup Cookbook - Samantha Schwartz

      Soups

      Asparagus & Leek Soup

      Prep Time: 10 minutes

      Cooking Time: 55 minutes

      Servings: 6

      Ingredients

      3 ½ cups chicken stock

      1 cup onion, chopped

      2 leeks, sliced

      ¾ pound asparagus; trimmed, cut stalks into pieces & set the tips aside

      1 cup potato, peeled & diced

      2 tablespoons grated Parmesan cheese

      1 teaspoon garlic, crushed

      1 ½ teaspoons vegetable oil

      Pepper and salt to taste

      Directions

      Heat the oil over moderate heat in a large non-stick saucepan. Once hot; sauté the leeks, onion, garlic & asparagus stalks for 8 to 10 minutes, until just softened.

      Add potato and stock; decrease the heat to medium, cover & let simmer until the vegetables are tender, for 20 to 25 minutes.

      Puree the contents in a food processor for a minute or two, until completely smooth.

      Taste & adjust the amount of seasoning with pepper and salt to taste.

      Put the soup back to the saucepan.

      Microwave or steam the reserved asparagus tips until just tender; add them to the soup as well.

      Sprinkle grated Parmesan cheese over the top.  Serve immediately and enjoy.

      Bacon, Onion & Potato Soup (Bibbelsche Bohnesupp)

      Prep Time: 10 minutes

      Cooking Time: 1 hour & 20 minutes

      Servings: 6

      Ingredients

      1 onion, medium

      6 bacon slices; cut into small pieces

      ½ gallon broth (beef, chicken or vegetable)

      1-pound potatoes; washed, peeled & cut into small cubes

      2 sprigs of fresh savory

      1 cup heavy cream or sour cream

      2 pounds trimmed green beans, fresh or frozen; cleaned & cut into ½" pieces

      2-3 carrots

      A bunch of fresh parsley

      1 leek

      Pepper, Nutmeg & salt to taste

      Directions

      Sauté the bacon pieces over medium heat in a large saucepan. Add in the onions & sauté for a couple of minutes, until translucent...

      Add the beans, potatoes, savory and broth; give everything a good stir until evenly mixed. Continue to heat until the broth starts boiling and then decrease the heat to low; cook for an hour. Remove the savory and season with ground nutmeg, pepper and salt to taste.

      Remove the pot from heat & purée approximately ⅓ of the mixture in a blender. Add cream to the pureed soup & combine it with the soup in the stockpot. Place the soup over the heat again; don’t let it come to a boil.

      Sprinkle with fresh parsley; serve hot and enjoy.

      Beer Cheese Soup

      Prep Time: 30 minutes

      Cooking Time: 50 minutes

      Servings: 8

      Ingredients

      1 ½ cups carrots, diced

      ⅛ teaspoon cayenne pepper

      2 cups beer

      1 ½ cups celery, diced

      1 teaspoon hot pepper sauce

      2 garlic cloves, minced

      1 ½ cups onion, diced

      6 cups shredded sharp Cheddar cheese

      ¼ teaspoon black pepper

      3 cups chicken broth

      ⅓ cup butter

      4 cups milk or half and half

      1 teaspoon dry mustard popped popcorn, for garnish

      ⅓ cup flour

      2 teaspoons Worcestershire sauce

      1 tablespoon Dijon mustard

      ½ teaspoon salt

      Directions

      Over medium heat in a large saucepan; stir carrots with celery, onion & garlic. Add in the cayenne pepper, hot pepper sauce, pepper and salt; stir well. Pour in the beer and chicken broth; let simmer for 10 to 12 minutes, until vegetables are tender. Remove the pan from

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