Soup

357 Pages·2009·48.86 MB·english

by  DK

SOU P
Have an abundance of tomatoes S
from the garden? Wondering what
to do with the celeriac you picked O
up at the farmers’ market? Want
to make a hearty soup from the
U
leftovers of a big holiday meal?
This is your book. Look up any
vegetable, fish, meat, or game and
P
you’ll find a soup to make with it.

200 TRIED-AND-TESTED RECIPES are organized by
ingredient in chapters such as Winter Vegetables, Summer
Vegetables, Meat, and Fish and Shellfish.

EACH RECIPE HAS PREPARATION and cooking time,
and freezing advice.

STEP-BY-STEP INSTRUCTIONS guide you through all
the essential techniques, such as puréeing and making stock.

SIGNATURE RECIPES FROM CELEBRATED CHEFS
such as Dan Barber, Alice Waters, Jeff Cox, and
Raymond Blanc are included.
foreword by eric schlosser
wholesome seasonal fresh
Discover more at
www.dk.com

SOUP
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SOUP
foreword by eric schlosser
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London, New York, Melbourne,
Munich, and Delhi
Photography William Reavell
Editor Michael Fullalove
Designer John Round
Project Editor Robert Sharman
Designer Kathryn Wilding
Senior Jacket Creative Nicola Powling
Managing Editor Dawn Henderson
Managing Art Editor Christine Keilty
Production Editor Kelly Salih
Production Controller Alice Holloway
Creative Technical Support Sonia Charbonnier
Published in the United States by
DK Publishing
375 Hudson Street
New York, New York 10014
09 10 11 12 13 10 9 8 7 6 5 4 3 2 1
176114—11/2009
Copyright © 2009 Dorling Kindersley Limited
All rights reserved
Without limiting the rights under copyright reserved
above, no part of this publication may be reproduced,
stored in or introduced into a retrieval system, or
transmitted, in any form, or by any means (electronic,
mechanical, photocopying, recording, or otherwise),
without the prior written permission of both the
copyright owner and the above publisher of this book.
Published in Great Britain
by Dorling Kindersley Limited
A catalog record for this book is available
from the Library of Congress.
ISBN 978-0-7566-5697-3
DK books are available at special discounts when
purchased in bulk for sales promotions, premiums,
fund-raising, or educational use. For details,
contact: DK Publishing Special Markets,
375 Hudson Street, New York, New York 10014
or [email protected]
Colour reproduction by Colourscan, Singapore
Printed and bound in China by Star Standard
Discover more at
www.dk.com
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contents
foreword by eric schlosser 6
introduction 8
techniques 10
recipe planners 44
summer vegetables 62
mixed vegetables 64; carrots 68; beets 74; swiss chard 81; asparagus 82;
fennel 84; fresh beans 86; edamame 88; fava beans 89; peas 92; sweet
corn 95; globe artichoke 98; broccoli 99; eggplant 100; tomatoes 101;
peppers 111; avocado 114; cucumber 116; wakame 119; zucchini 120;
spinach 122; lettuce 128; watercress 130; arugula 133; sorrel 134; lovage
135; cilantro 136; nettles 137; garlic 138
winter vegetables 140
mixed vegetables 142; leeks 150; onions 155; potatoes 160; jerusalem
artichokes 163; celeriac 166; turnips 167; parsnips 169; sweet potatoes
171; rutabaga 173; kohlrabi 174; squash 175; pumpkin 178; cabbage 182;
kale 187; cauliflower 188; brussels sprouts 190; celery 191;
chicory 192; mushrooms 193
legumes and nuts 200
black beans 202; black-eyed peas 203; borlotti beans 204; kidney
beans 207; fava beans 210; cannellini beans 211; navy (flageolet)
beans 214; lentils 215; chickpeas 221; split peas 224; chestnuts 226;
pistachios 228; almonds 230
fish and shellfish 232
mixed fish 234; eel 243; white fish 244; cod 246; salmon 247; red
snapper 248; smoked fish 250; tuna 252; mixed shellfish 253; clams 256;
mussels 261; oysters 266; scallops 268; lobster 269; crab 272; prawns 274
poultry, game, and meat 278
chicken 280; turkey 300; pheasant 303; partridge 304; game 305;
beef 306; pork 312; lamb 315
fruit 318
melon 320; mango 323; berries 328; cherries 329
cheese 330
stilton 332; cheddar 333; emmental 334; camembert 335
breads 336
index 348
acknowledgments 352
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6 FOREWORD
eric schlosser
foreword by
Some wonderful chefs have donated their favorite soup recipes
to this cookbook for a simple reason. Proceeds from the book will
support the work of the Soil Association, a nonprofit based in Bristol,
England. Few Americans have heard of the Soil Association.
But almost everyone has heard of organic food and sustainable
agriculture, two of the causes that the Soil Association has been
promoting for more than 60 years. Indeed, the modern organic
movement was launched during the 1940s by a pair of British
iconoclasts, Lady Eve Balfour and Sir Albert Howard. At a time when
herbicides and pesticides and synthetic fertilizers were first being
introduced on a wide scale, Balfour and Howard began to question
whether these were good things. They rebelled against a mindset that
viewed the land as just one more economic commodity, to be doused
with chemicals for a short-term profit. They rebelled against a
mentality that worshipped technology for its own sake, that eagerly
sought to control and dominate nature. They embraced a much more
holistic view of how we should treat livestock, the land, and the rural
communities dependent upon farming.
The “Soil Association” seems like an odd name for an organization
devoted to producing food that’s healthy, nutritious, and
environmentally sound. But the soil plays a central role in the
thinking behind sustainable agriculture—both as a literal concern
and as a metaphor for the interconnectedness of all things. What you
put in the soil winds up in the crops that grow in the soil, winds up
in the animals that eat those crops, winds up in the people who eat
those animals. And every living thing, and every one of us, ultimately
returns to the soil. You cannot mistreat one of these elements
without harming the others. This is a deeply humble philosophy,
founded upon a reverence for nature and a skepticism about some of
mankind’s latest inventions. It is a belief that we must try to work
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FOREWORD 7
with nature, not seek to conquer nature. And it is the guiding spirit of
many groups today, like the Soil Association, that are fighting against
Global Warming, genetically modified food, and the toxic chemicals
that are poisoning the earth.
We need to reduce the power of agribusiness and reclaim our
government from the corrupt grip of special interests. But unlike
many social movements, the battle for sustainable agriculture
doesn’t always have to be grim, hard work. As the great chef Alice
Waters likes to say, this revolution tastes good. It’s about shopping at
farmers’ markets or growing your own, eating food that’s local and
organic, educating yourself about the issues and learning how to
cook. Every little bit helps. That’s why a book like this can make
a difference. Buy it, read it, use it often. I can’t think of a better way
to make friends and influence people.
Eric Schlosser
Author of Fast Food Nation
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8 INTRODUCTION
introduction
What does a book about soup have to do with the global food crisis
and building a more sustainable and organic food and farming future?
Actually, everything! In preparing a simple bowl of soup for your
family and loved ones sourced from fresh, organic, in season, and
ideally local ingredients, you are taking powerful direct action to
prepare the earth for a more resilient and sustainable future, both
for yourself and for future generations. Whether your ingredients
are coming freshly grown from your own backyard or you’ve bought
them directly from a real person at the farmers’ market, making the
connection between the food you eat and the place it comes from
is crucial to a healthy sense of cultural identity.
In a world where the problems we face seem so enormous and
intractable, making the food connection is coined perfectly by poet
and philosopher Wendell Berry when he wrote “Eating is an
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