RECIPE TITLE "Chestnut Soup" courtesy of The Library Of E-Cookbooks
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4 servings --
8 cups chicken broth
1−1/2 pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
1/2 cup heavy cream
3/4 teaspoon white sugar
salt to taste
ground black pepper to taste
50 Chowders Writing in the same practical and unintimidating style that made his previous books classics, award-winning chef Jasper White presents the first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant color. The chief strength of this book lies in its enthusiastic descriptions and expert presentation of an astonishing range of chowders, from cherished favorites like New England Clam, Manhattan Red, and Corn to exotic newcomers like Bermuda Fish Chowder (best served with an inspired side-pitcher of rum), Pheasant and Cabbage Chowder, and Nantucket Veal Chowder.
To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut.
Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water
into the pan. Bake in a preheated 450F oven for 10 minutes. When cool enough
to handle, shell and peel. In a large saucepan combine the chicken stock,
shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and
bay leaf in a spice bag and add to the chicken stock mixture. Simmer over
medium−low heat for 45 minutes. Discard the spice bag and puree the chestnut
mixture in a food processor or blender. Add the heavy cream, sugar and salt
and pepper to taste. Return mixture to saucepan and gently heat through. To
serve, add a dollop of unsweetened whipped cream, a bit of chopped parsley
and some cooked chopped chestnuts on top.
400 Best-Ever Soups Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consomm?s, gumbos and laksas Superbly illustrated with over 1600 specially commissioned photographs Features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Prawn and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura Includes a complete guide to ingredients and how to use them, and step-by-step instructions for making your own delicious stocks and creative garnishes Includes complete nutritional information for every recipe
New Book of Soups This lavishly illustrated volume is a brand new showcase of over 190 soup recipes, with mouthwatering ideas from around the world. Filled with fresh, new ideas and superb photography, the book introduces creative soups of all styles, including chilled, clear, light, creamy, spicy, rich, hearty and extravagant. The book opens with an essential guide to soup ingredients and how to make your own delicious stocks using vegetables, fish, chicken and meat, and step-by-step instructions for adding decorative garnishes such as chopped herbs, grated cheese, crispy croutons, swirled cream and country dumplings. Then follows a superb collection of soups from every corner of the world, perfect for every taste, diet and occasion. The instructions for every recipe are demonstrated step-by-step and are easy to follow for guaranteed success; and every finished dish is shown in a glorious color photograph, so the reader knows exactly what they are aiming for. The book contains superb versions of all the classic soups for everyday eating and family meals, plus a whole range of fantastic new innovative recipes. The book also embraces scores of great soups from world cuisines for those who like something more adventurous and exotic - such as Avgolemono and Seafood Chowder from the Mediterranean, Mexican-style dishes such as Tortilla Tomato Soup and Chilled Coconut Soup, soups from Eastern Europe such as Borshch and Mixed Mushroom Solyanka, Thai classics such as Cellophane Noodle Soup and Chiang Mai Noodle Soup, and recipes from Japan such as Miso Soup and Clear Soup with Seafood Sticks.