Souped Up

by Sally Sampson

Overview

"[Soup] can be an entire meal, a starter, a dessert. It can be served for dinner, lunch, or even breakfast. It is the original comfort food." -- from the Introduction

Who doesn't like a bowl of homemade soup? Cold or hot, vegetable or chicken, smooth or chunky, there is a recipe in this book to suit even the most finicky eater.

Nobody knows soup like chef and author Sally Sampson. In Souped Up!, she tempts you with more than 100 delicious and easy-to-prepare recipes for soups, stews, chilis, and more. Sampson includes every imaginable type of soup in this delightful volume, including bean soups, fish soups, cream soups, chicken soups, and chilis and stews. No matter what the season (fall, winter, summer, or spring) or the purpose (appetizer, main course, or dessert), Sampson has a recipe for you.

Mouthwatering recipes like Triple Tomato; Broccoli Rabe, Butternut Squash, and Caramelized Onion; White Bean and Fennel; Split Pea with Lemon; Helen Geller's Matzoh Ball; and six variations of Gazpacho will please even the seasoned soup maker. For heartier fare, try recipes like Black Bean Chili; Beef Chili with Beer; Spicy Sausage Chili; Moroccan Vegetable Stew with Raisins, Herbs, and Rice; and Curried Chicken Stew. Sampson's recipes elevate soup making to the realm of the sublime.

She also offers helpful tips on making stocks, freezing soups, and essential ingredients and equipment. And for those who can't imagine dining on soup alone, Sampson offers recipes that complete a meal, from salad dressings (such as Sarah Conover's Pesto Dressing and Creamy Blue Cheese) and breads (Irish Soda Bread) to perfect sweets (including Cocoa Cookies and Oatmeal Lace Cookies).

Whether you're an experienced or novice cook, Sampson has a recipe to help you get Souped Up!

Product Details

ISBN-13:	9781416595885
Publisher:	Simon & Schuster
Publication date:	11/01/2007
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	224
File size:	548 KB

About the Author

Sally Sampson is the author and coauthor of numerous cookbooks, including the James Beard Award-nominated The $50 Dinner Party, Throw Me a Bone (with Cooper Gillespie) and The Olives Table (with Todd English). She has contributed to Self, Bon AppÉtit, Food & Wine, The Boston Globe, Boston magazine and The Boston Phoenix. She lives with her family in Watertown, Massachusetts.

Read an Excerpt

White Bean and Fennel

This creamy and slightly sweet soup, when paired with a loaf of bread and a salad, creates a perfect winter meal.

• 2 teaspoons olive oil
• 1 Spanish onion, chopped
• 2 celery stalks, diced
• 3 carrots, diced
• 1 fennel bulb, cored and diced, including the fern-like tops
• 2 garlic cloves, minced
• 1 teaspoon dried fennel seeds
• 4 cups cooked cannellini beans, rinsed
• 6 to 8 cups low-salt chicken stock
• 1 tablespoon fresh lemon juice
• Shaved Parmesan cheese
• Blue cheese, for garnish (optional)
• Crumbled bacon, for garnish (optional)

Place a large stockpot over medium heat and, when it is hot, add the oil. Add the onion, celery, carrots, fennel, garlic, and fennel seed and cook until tender, about 10 to 15 minutes. Add the beans and stock and raise the heat to high. Bring to a boil, lower the heat to low, and cook for 2 hours. Transfer to a container, cover, and refrigerate at least overnight, and up to three days.

Place in a pot and gently reheat. Add the lemon juice, and garnish with the fennel tops, Parmesan cheese, and blue cheese and bacon, if desired.

Yield: About 10 to 12 cups

Copyright © 2003 by Sally Sampson

Table of Contents

Contents

Introduction
  
Please Read Before Proceeding
  
On Ingredients and Amounts
  
Essential Ingredients
  
Essential Equipment

 
Stocks 

 
Chicken or Turkey Stock • Stan Frankenthaler's Vegetable Stock

Smooth and Pureed Vegetable Soups

  
Asparagus with Fresh Herbs • Broccoli Spinach • Roasted Butternut Squash with Apples • Cream of Broccoli • Carrot with Fennel • Cauliflower Cilantro • Butternut Squash with Pear, Orange, and Rosemary • Artichoke Lemon • Potato and Celeriac • Cauliflower with Cheddar • Triple Tomato • Curried Cauliflower with Butternut Squash with Lime, Garlic, and Ginger

Cream Soups

  
Spicy Cauliflower • Corn Chowder • Parsnip with Sour Cream and Mustard • Cream of Mushroom • Cream of Celery • Tomato with Cheddar Cheese, Cream, and Basil • Curried Cream of Zucchini • Cilantro-Ginger with Cream • Creamy Vegetable • Ginger Carrot with Cream

Chunky Vegetable Soups

  
Broccoli Cauliflower with Basil and Parmesan • Broccoli Rabe, Butternut Squash, and Caramelized Onion • Beets, Beet Greens and Lentils • Savoy Cabbage with Bacon and Cream • Chicory and Rice • Mushroom, Barley, and Leek • Fresh Corn with Basil • Five Fresh and Dried Peppers • Broccoli Rabe and Orzo • Spicy Carrot with Mint and Feta Cheese • Broccoli, White Bean, and Basil • Hunter's Soup • Mushroom with Frangelico • Not French Onion • French Onion • Roasted Winter Borscht • Pappa al Pomodoro • Mushroom and Sausage • Tomato with Goat Cheese • Todd English's Roasted Vegetable • Caldo Verde (Portuguese Kale and Chorizo)

Minestrone, Ribollita, and Other Bean Soups

  
Fennel Minestrone · Ribollita (Tuscan Minestrone) • Noah Levin's Minestrone • Spicy Black Bean • Black-Eyed Pea with Collard Greens • Lentil and Kale • Curried Spinach and Lentil • White Bean and Vegetable with Garlic and Rosemary • Lentil Barley • Pasta e Fagioli • White Bean and Fennel • Cape Cod Kale • Split Pea with Lemon • Black Bean with Vegetables and Ham • Gordon Hamersley's Lentil • Split Pea with Smoked Turkey and Cream • Three Bean • White Bean with Basil • David Filippetti's Grilled Asparagus Soup with White Beans and Prosciutto

Chicken Soups

  
Avgolemono • Carol Lessor's Chicken with Ginger and Dill • Nancy Olin's Chicken • Turkey with Shiitake Mushrooms and Bacon • Chicken with Rosemary • Chicken with Tarragon Cream • Chicken with Lemon Zest, Thyme, and Potatoes • Helen Geller's Matzoh Ball • Mexican Avgolemono • Mulligatawny • Pattie Sampson's Vegetable with Smoked Turkey, Romaine, and Parmesan • Vietnamese Chicken with Lots of Accompaniments

Fish Soup

  
Bouillabaisse • Mussel Chowder • New England Clam Chowder • Spicy Clam and Vegetable

Chili 

 
Beef Chili with Beer • Black Bean Chili • Chili with Eggplant and Beef • Harpoon Chili • Spicy Sausage Chili

Stews

  
Sharon Smith's Beef Carbonnade • Moroccan Vegetable Stew with Raisins, Herbs, and Rice • Chicken Fricassee • Gordon Hamersley's Roasted Vegetable Stew with a Garlic Crumble Crust • Cassoulet, sort of • Classic Beef Stew • Curried Beef Stew • Curried Chicken Stew

Chilled Soups

  
Ginger Melon • Chilled Borscht • Tomato Cucumber • Curried Chicken • Cucumber Walnut • Cream of Avocado • Avocado and Shrimp "Seviche" • Summer Minestrone • Curried Cream of Fresh Pea • Carol Lessor's Moroccan Tomato Soup • Spinach with Garlic, Lemon, and Yogurt • Vichyssoise • Cream of Watercress

Gazpacho

  
Classic Red Gazpacho • Avocado and Lime Gazpacho •
Grape and Cucumber Gazpacho • Cucumber and Cilantro Gazpacho • Orange Gazpacho • Tropical Fruit Gazpacho

All-Purpose Salad Dressings

  
Balsamic Vinaigrette • Citrus Dressing • Sarah Conover's Pesto Dressing • Orange Vinaigrette • Creamy Blue Cheese • Stan Frankenthaler's Green Goddess Dressing • Caesar Dressing

Breads to Make It a Meal  

Croutons • Cornbread • Irish Soda Bread • Biscuits •
Garlic Bread

Seven Perfect Sweets

Cocoa Cookies • Toasted Hazelnut Shortbread Cookies •
Brownies • Oatmeal Lace Cookies • Milly Romanzi's Fruit Tart • James Mauch's Fruit Crisp • Bread Pudding with Whisky and White Chocolate

Index

Introduction

Introduction

I have never had such a hard time completing a cookbook. This one, my eleventh, is a book that could easily never have been finished. The possible and probable variations are endless. What I love about cooking soup is its versatility and forgiveness (good qualities in almost anything or anyone).

There is absolutely no food I enjoy cooking more than soup (in fact, I have some of Gordon Hamersley's lentil soup simmering on the stove right now). I cook it constantly. I especially like to make it in the cold, cold winter, when no small part of the appeal is fogging the windows, but I also love to make it in the summer. I like to make it when I am angry (but not too angry) or blue, but should I find a really beautiful squash or some perfectly ripe tomatoes, well, then, I would have to say I love to make soup when I feel joy, too.

I love to eat soup and I love to make soup. On both counts, it makes me feel virtuous. Cooking soup is a great way to be creative with seasonal ingredients, feed a crowd, even to relieve anxiety. I am especially fond of making soup as a way of cleaning out my pantry and/or my refrigerator. Soup works for those who want to put on weight, and for those who want to take it off. It can be an entire meal, a starter, a dessert. It can be served for dinner, lunch, or even breakfast. It is the original comfort food: It is great for children, those who are sick, and those who have overindulged. In short, soup cures whatever ails you.

Copyright © 2003 by Sally Sampson