50 Simple Soups for the Slow Cooker - Lynn Alley [0]
The Gourmet Slow Cooker
The Gourmet Slow Cooker: Volume II
The Gourmet Vegetarian Slow Cooker
The Gourmet Toaster Oven
Lost Arts: A Celebration of Culinary Traditions
50 Simple Soups for the Slow Cooker copyright © 2011 by Lynn Alley. Photographs copyright © 2011 by Ben Pieper. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.
Andrews McMeel Publishing, LLC
an Andrews McMeel Universal company
1130 Walnut Street, Kansas City, Missouri 64106
www.andrewsmcmeel.com
E-ISBN: 978-1-4494-1400-9
Library of Congress Control Number: 2011921496
Photography: Ben Pieper
Food styling: Trina Kahl
Assistance: Dan Trefz
Cover design by Julie Barnes
Cover photography by Ben Pieper
Attention: Schools and Businesses
Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use. For information, please e-mail the Andrews McMeel Publishing Special Sales Department:
specialsales@amuniversal.com
Contents
Introduction
Adzuki Bean–Miso Soup
Black Bean Chili with Cornbread Crust
Avgolemono with Spinach and Dill
Black Bean Soup with Tomato, Cumin, and Coconut Milk
Russian Borscht
Blue Cheese Potato Soup
Cabbage Dal with Chile and Toasted Coconut
Cauliflower, Stilton, and Fines Herbes Soup
Chickpea Soup Arrabbiata
Celery Root Soup
Creamy Butternut Squash, Mushroom, Prune, and Rice Soup
Corn Chowder with Potatoes, Poblanos, and Smoked Gouda
Countrywild Rice Soup
Cream of Artichoke Soup
Garlic, Onion, and Leek Soup with Cream
Indian Dried Mushroom Soup
Cuban Black Bean and Sweet Potato Soup
Eggplant Soup with Cumin, Yogurt, and Dill
French Onion Soup
Garnet Yam Soup with Coconut Cream
Enchilada Soup
Hot and Sour Soup
Kashmiri Black Bean Soup
Hummus Soup with Kalamata Olives and Mint
Curried Butternut Squash Soup
Korean-Style Black Bean Soup
Indian Spiced Fresh Tomato Soup
Spiced Lima Bean, Spinach, and Basmati Rice Soup
Dried Mushroom Barley Soup with Dilled Cream
Mexican Tomato–Chile Soup with Orange Juice and Zest
Spanish Mushroom–Potato Soup with Pimentón
Minestrone
New Potato and Parsley Soup with Olive Tapenade
Potato, Broccoli, and Cheese Soup
Potato, Cheese, and Asparagus Soup
Spanish Potato and Green Olive Soup
Pasta e Fagioli
Soupe au Pistou
Real Cream of Tomato Soup
Red Posole
Red Pepper Soup with Basil Chiffonade
Ribollita
Swedish Rhubarb Raspberry Soup
Sopa de Ajo
Spiced Spinach Dal with Coconut Milk
Spiced Apple Pie Soup
Spring Red Plum Soup
Tuscan White Bean Soup with Olive Oil and Rosemary
Waters Mulligatawny Soup
White Miso Winter Soup
Metric Conversions and Equivalents
Index
Author bio
Introduction
One of my favorite folktales is the beloved “Stone Soup” because it exemplifies just how easy it is to make a delicious soup out of almost nothing at all. A little rice, some tomatoes from the garden, a zucchini run amuck, some fresh spring herbs, some dried beans; anything and everything is fair game in a soup, whether one simple ingredient or a mélange of scavenged odds and ends.
From the proverbial pot au feu—bubbling away for days on the back of a French housewife’s stove as scraps from each day’s meals were tossed in, ensuring that nothing edible went to waste—to the creations that I whip up in my kitchen today using a slow cooker and an immersion blender, soups are a surefire way to make comfort, economy, and warmth pervade even the most humble of homes.
Soups are versatile, serving as everything from a first course, to a light lunch, to a hearty, stand-alone meal, to a dessert, and in some cases, even a breakfast. I remember my surprise at finding green salad and miso soup on the breakfast buffet at Honolulu’s beautiful Halekulani Hotel, a traditional offering to the hotel’s Japanese guests. Soups can be casual or formal, creamy or full of texture, light or heavier, hot or cold. They can be loaded with complex flavors and techniques,