Cooking Books -> Salads
Souped Up: More Than 100 Recipes for Soups, Stews, and Chilis, and the Breads, Salads, and Sweets to Make Them a Meal
Simon & Schuster
Published: February 2003
Read More, Buy It
In Souped Up, Sally Sampson offers dozens of recipes for just about everyone's favorite comfort food. Whether as a first course or as a main course, soups offer a vast spectrum of flavors and soothing textures. Sampson divides soups into
categories: pureed, cream, chunky, bean, chicken, fish, chili, chilled, and gazpacho. She also has a chapter on stews, a sort of transitional zone between soup and braised meat entrees. Sampson's soups cover many traditions, but there is only one Asian
soup, a singular offering from Vietnam. Beyond standards, Sampson has recipes for squash soup with lime, garlic, and ginger; cucumber and walnut soup; curried spinach and lentil soup; and tropical fruit gazpacho. To round out a meal featuring one of
these soups, she records some bread recipes to provide contrasting texture. For those needing even more sustenance, Sampson introduces seven sweets, such as brownies, oatmeal lace cookies, and an adaptable fruit tart. Mark Knoblauch
American Library Association. All rights reserved
About the Author
Sally Sampson is the author of The Bake Sale Cookbook, the James Beard-nominated The $50 Dinner Party, and Recipes from the Night Kitchen. With Todd English, she is the
coauthor of The Olives Table, The Olives Dessert Table, and The Figs Table. The former owner of a specialty foods shop, she is currently a senior writer at Cook's Illustrated and has written for Self, Bon Appétit, Food & Wine, The Boston Globe, Boston
Magazine, and the Boston Phoenix. She lives with her family in Watertown,... read more
"[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!
Read More, Buy It