James McNair's SoupsWhether served piping hot to warm up a frosty midwinter day or chilled to offset the hot summer doldrums, soup is one of our most comforting and satisfying foods. In this delectable new McNair collection, the bestselling cookbook author presents his favorite recipes, ranging from hearty, chunky meals in a bowl to creamy smooth soups best savored in small starter portions. Special emphasis is placed on soups that are quick and easy to prepare, as well as those that can be made in quantity and frozen for later use. Since flavorful stocks are the basis for many soups, recipes for creating the perfect stock from a variety of poultry, meat, fish, shellfish, and vegetables are highlighted. A host of delicious and exotic recipes follow, including spicy New Orleans Green Gumbo, Minted Lettuce and Snow Pea Soup, Oyster and Artichoke Bisque, Four Onion Soup with Blue Cheese Croutons Caribbean Frozen Ginger Banana Soup, Crab Vichyssoise, Red and Gold Beet Soup, and Autumn Chestnut Porridge. For their fifteenth book together, eminent food photographer Patricia Brabant teams up with McNair's masterful presentations to display each dish in glorious color. Check out all of James McNair's Chronicle cookbooks! |
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½ cup 20 minutes Add the onion bay leaves beans black pepper blender blender and purée boil over medium-high bowls and garnish celery chayote cheese chicken broth chile chilled bowls chopped fresh cilantro container and refrigerate cook cover and store crème fraîche cut into 3-inch fish sauce flavorful food processor Freshly ground black garlic garnish garnishing and serving green onion ground black pepper heat to low heavy saucepan Ladle into chilled Ladle into preheated least 2 hours leek low heat main dish medium heat medium-high heat mushrooms okra oregano plum tomato pot or large preferably low-salt type preheated bowls processor or blender quarts Reduce the heat reheat before garnishing salt and pepper Salt Freshly ground Season to taste serve cold serve hot serve immediately Slowly reheat soup course soup pot sour cream star anise stock or broth Stock page 13 tablespoons taste with salt teaspoon thyme tightly cover tomato uncovered