RECIPE TITLE "Cold Cure Soup" courtesy of The Library Of E-Cookbooks
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4 servings --
3 pounds chicken wings
1 carrot, peeled and halved
1 onion, peeled and halved
1 cinnamon stick
1 3−inch knob of ginger, peeled
1 1/2 teaspoons salt
Zest (in strips) and juice of 1 Seville orange (about 1/4 cup)
Chopped cilantro, for garnish
1 small red chili pepper, seeded and cut into fine rings,
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In a large saucepan, combine chicken, carrot, onion, cinnamon,
ginger and salt. Add 3 quarts water, orange zest and juice. Place
over high heat, and bring to a boil, then reduce heat to low. Simmer,
uncovered, until liquid has reduced to about half and chicken flavor
is strong, 1 1/2 to 2 hours.
Pour through a fine mesh strainer into a bowl, and discard solids.
Allow broth to cool, then refrigerate overnight. When ready to serve,
remove layer of solidified fat from surface, and wipe surface of
congealed soup with a paper towel to remove traces of grease. Soup
may be covered and refrigerated for up to three days.
To serve, warm soup, ladle into mugs or bowls, and garnish.
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.