The Soup Bible All the Soups You Will Ever Need in One Inspirational Collection

•

All the soups you will
ever need in one
inspirational
collection

Over 200
recipes from
around the world

Tasty oscocuapss.iofonr:
every

warming pottages,

hearty broths, creamy

chowders, rich bisques,

classic consom,mes, chilled

soups and elaborate gumbos

Consulting Editor: Debra May

- i@gs:

.. ... ~ , - .-

, .'

~ sou

At last, a fu ll-color, easy-to-fo llow cookbook
devoted to soups! No more searching through
cookbooks to find a certain soup - all the soups
you wi ll eve r want to make or eat are featured he re
in this stunning coll ection.

This comprehensive cookbook contains over 200
recipes from all around the world: from the classic
Cream ofTomato to a spicy Louisiana Gumbo; a rich
Italian Wild Mushroom Soup to a hot Jalapeno-style
soup from Mexico. Also featured are a Caribbean
Vegetable Soup with green bananas, yam and
chayote squash and Moroccan Harira with lamb,
chickpeas and traditional spices.

Divided into six chapters, The Soup Bible includes
inspiring soups for every occasion. Choose from
refreshing summer soups and hearty winter
warmers. Select an intensely flavored soup for a
delicious appetizer or a nutritious broth for a
hea lthy lunch or snack. Make a smooth bisque to
impress your guests or cook up a chunky soup - big
enough to be a meal in itself.

The int roduction high lights step-by-step recipes
for a range of stocks, from vegetarian to beef and
Japanese to seafood, to make nutritious and
del icious bases for your soups. Garnishes are
suggested for the perfect finishing touches.

Each recipe in this highly illustrated book contains
clearly photographed step-by-step instructions and
an enticing photograph of the finished dish - which
means that even the most intricate soup is within
your grasp. Vegetarian soups are highlighted, so
you won't have to scrutinize ingredients lists just
to find a suitable recipe.

With nearly 800 color photographs, informative
text, easy-to-follow steps and a superb collection
of recipes, The Soup Bible is an essential guide
to the art of soup-making and a necessary addition
to any kitchen.

~ sou

• Light and Refreshing Summer Soups
• Rich and Creamy Soups
• Warming Winter Soups
• Hearty Lunch and Supper Soups
• One-pot-meal Soups
• Special Occasion Soups

BARNES

&NOBLE

NEW YORK

Printed in China

~ sou

•

1

• More than 200 delectable soups in one full-colo
• A world-wide selection of enticing soups: from

Thai Hot and Sour Shrimp to hearty Italian Mine
Creamy Oyster Soup
• Soups of all styles, including chilled, creamy, ric
• A comprehensive introduction includes step-by
suggests garnishes for a professional finish
• Nearly 800 color photographs

u

e

or collection - delicious inspiration at your fingertips
classic French Vichyssoise to Hungarian Sou r Cherry;
estrone; spicy Indian Beef and Berry to American
ch , exotic, spicy, fruity, hearty and lavish
y-step recipes for creating the perfect stock and

BG - Cookbooks
I SBN - 13: 978-0 - 7607 -9045-8
I SBN -10 : 0- 7607 - 9045 - 0

J~mmIIJ~~I!ljljllllrllrlllllillil

Printed in Ch ina





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bib

oup

ble





~w SO

bib

Consultan
DEBRA M

BARN

&NOB

NEW YO

OUp

ble

All the soups
you will ever
need in one
I.nspIrIng
collection

nt Editor
MAYHEW

NES

BLE

ORK

~

1

© 1999,2006 Anne

T his 2006 editi o n published by Ba rn es & No ble, I

All ri ghts rese rved. No pa rt o f this publica ti o n may be reprodu
a ny mea ns, electronic, m echanical, photo copyin g, recordin g o

Publisher: J
Editor: De
Americanizer:
Editorial Read
Designer:
Ill ustrato r:

Recipe Co ntributors: Ca th erin e Atkin so n, Al ex Barker, Michell e Ber
Kit C han, Jacqu elin e Cla rk, M axin e Clark, Fra nces Clea ry, Carole
Matthew Drenn an, Sa rah Edm o nds, Joa nn a Farrow, Rafi Fe rn an
Rebekah H assan , Deh-Ta H siun g, Sheh zad Husain , Judy Jackson , S

Gilly Love, Lesley Mackl ey, No rm a MacMill a n, Sue Maggs, Kathy Ma
Ann e Sheasby, Jenny Stacey, Li z Tri gg, Hil a ire Walden, Laura Was hbu

Ph otographers: Ka rl Ada mso n, Ed wa rd All wright, Da vid Armstron
Ga rrett, Ama nda H eywoo d , Janin e Hosegoo d , Davi d Jo rdan, Willi

Juliet Pidding

ISBN -1 3: 978
ISBN- IO: 0

Printed and b

1 3579

N
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CONTE

INTRODU

6

LIGHT & REFRES
18

RICH & CREA
42

WARMING WIN

78

HEARTY LUNCH &
112

ONE- POT- ME

166

SPECIAL OCCAS

214

INDE

254

ENTS

CTION

SHING SOUPS

AMY SOUPS

NTER SOUPS

SUPPER SOUPS

2

EAL SOUPS

6

SION SOUPS

4

EX

4

6.

Introd

YOU W
to insp
your pa
creamy
taste bu
you on
full of g
when h
are sou

Few dishes give more all-round pl
than a good homemade soup, so it is
surprising soups feature in every cuis
around the world-as users of this bo
discover-whether they are called gu
potages, broths, chowders, or consom
Now that once-unfamiliar ingredient
readily available in specialist ethnic g
stores and many supermarkets, the w
soups is yours to explore.

Vis
diverse
from F
or war
Germa
and Po
fruity s
Roman
from R
Africa

duction

WILL FIND PLENTY in these pages
pire you: Cold, light soups to refresh
alate on a hot summer's day; rich and
y soups to slide like velvet over your
uds; spicy soups to warm and comfort
n cold winter days; and hearty soups,
goodness, to provide a satisfying lunch
hunger strikes. Here, in one collection,
ups for all occasions.

leasure
hardly
sine
ook will
umbos,
mmes.
ts are
grocery
world of

sit continental Europe and sample
e delights such as the filling pistou
France, cooling gazpacho from Spain,
rming Lentil and Bacon Soup from
any. Try a traditional Smoked Haddock
otato Soup from the British Isles or
soups from central Europe, like
nia's Apple Soup, or classic borscht
Russia. Be tempted by soups from the
an continent such as Chicken Soup with

Vermicelli from Morocco, or Smoked
and Okra Soup from Ghana. The Eas
beckons with piquant and translucen
soups, such as the traditional Hot-and
Soup from China and the stunning S
Ball and Egg Knot Soup from Japan. M
sure you don't miss Louisiana's Sausa
and Seafood Gumbo, or Mexico's Jala
Style Soup with chicken, chili and avo

Good s
use the fre
season. A
many-tho
time to ma
prepared i
portions t
convenien
meat, poul
given in th

The right garnish, too, enhances e
the simplest soup; giving careful thou
to the presentation of your soup adds
professional finish. Herby croutons o
crunchy leek haystacks, for example,
arranged in the center of your soup a
contrasting texture and a complemen
flavor. Try the suggested garnishes in
book, then have fun developing your
perfect finishes.

Introduct on

d Cod
st
nt
d-Sour
Shrimp
Make
age
apefio-
ocado.

soup is easy to make, especially if you
eshest ingredients, when thy are in
good stock is necessary as the basis for
ough by no means all-soups. It takes
ake, but large quantities can be
in advance and frozen in smaller
to await a bout of soup making at your
nce. Recipes for basic vegetable, fish,
ltry, Chinese, and Japanese stocks are
he following pages.

even
ught
sa
or

add a
ntary
this
own

Introduct on

Eac
step-by
guide y
Beautif
finished
of the d
soon gr
the basi
own pe

Anyone who does not eat meat or
should look for the special symbol V
beside recipes to indicate they are sui
vegetarians. These recipes do not con
meat or fish products, but may conta
cheese; vegetarian varieties of cheese
substituted if desired. A recipe for a
vegetarian version of Japanese dashi i
suggested alongside the traditional ve
Also, in the vegetable or bean soups th
include chicken stock, feel free to sub
vegetable stock.

If yo
satisfac
your ow
experie
your re
farther
illustra
and sav

ch soup recipe in this collection features
y-step directions, many illustrated, to
you through the soup-making process.
ful color photographs show the
d dish. So take your time to try many
delicious recipes featured here. You will
row in confidence and begin to change
ic recipes in this book, and create your
ersonalized favorites.

r fish

V

table for
ntain any
in
can be

is
ersion.
hat
bstitute

ou have yet to experience the
ction gained from making and eating
wn soup at home, or if you are an
enced soup maker and want to increase
epertoire of recipes, you need look no
than the pages of this beautifully
ted book for inspiration. Turn the page
vor the recipes.





Introduct on

Making stocks

Fresh stocks are indispensable for aren't just cheap
creating good homemade soups. lot tastier and th
They add a depth of flavor that more nutritious
plain water just cannot achieve. because they're
natural ingredie
Although many supermarkets
sell tubs of fresh stock, these are You can, of co
expensive, especially if you need cubes or granule
large quantities for your cooking. check the seaso
Making your own is surprisingly often very high
easy, and much more economical,
particularly if you can use One good ide
leftovers-the chicken carcass regular soup ma
from Sunday lunch, for example, homemade stoc
or the shells left from shelling bags, or ice-cub
shrimp. But homemade stocks always have a su
disposal. Frozen

Vegetable Stock

Use this versatile stock as the basis
for all vegetarian soups.

INGREDIENTS 1 Put all the i
very large s
Makes 2314 quarts slowly to a boil.
2 leeks, roughly chopped simmer for 30 m
3 celery stalks, roughly chopped from time to tim
1 large onion, with skin, chopped
2 pieces fresh ginger root, chopped
1 yellow bell pepper, seeded and chopped
1 parsnip, chopped
mushroom stalks
tomato peelings
3 tablespoons light soy sauce
3 bay leaves
a bunch of parsley stems
3 sprigs of fresh thyme
1 sprig of fresh rosemary
2 teaspoons salt
freshly ground black pepper
33f4quarts cold water

per, they're also a stored in the freezer for up to six
hey can be much months. Make sure that you label
s, too, precisely each stock carefully for easy
made with fresh, identification.
ents.
ourse, use bouillon Use the appropriate stock for the
es, but be sure to soup you are making. Onion soup,
ning as these are for example, is improved with a
in salt. good beef stock. Be particularly
ea for keen and careful to use a vegetable stock if
akers is to freeze you are catering for vegetarians.
ck in plastic freezer
be trays so you Recipes are given on the
upply at your following pages for vegetable
n stock can be stock, chicken stock, meat stock,
fish stock, and basic stocks for
Chinese and Japanese cooking.

ingredients into a 2 Leave to cool. Strain, then
saucepan. Bring discard the vegetables: The
stock is ready to use. Alternatively,
Lower the heat and chill or freeze the stock and keep it
minutes, stirring to use as required.
me.

Fish Stock

Fish stock is much quicker to make 1 Rinse the f
than poultry or meat stock. Ask your and trimm
fishmonger for heads, bones, and cold water. Put
trimmings from white fish. the vegetables
the herbs, pepp
INGREDIENTS wine. Bring to
surface frequen
Makes about 1 quart and simmer fo
1liz pounds heads, bones, and trimmings

from white fish
1 onion, sliced
2 celery stalks with leaves, chopped
1 carrot, sliced
1/ 2 lemon, sliced (optional)
1 bay leaf
a few sprigs of fresh parsley
6 black peppercorns
1liz quarts cold water
2/3 cup dry white wine

Introduct on

fish heads, bones,
mings well under
t in a stockpot with

and lemon, if using,
percorns, water, and
a boil, skimming the
ntly. Lower the heat
or 25 minutes.

2 Strain the stock without
pressing down on the
ingredients in the strainer. If not
using immediately, leave to cool
and refrigerate. Fish stock should
be used within 2 days, or it can be
frozen for up to 3 months.

oIntroduct on

Stock for Chinese Cooki

This stock is an excellent basis for
soup making.

INGREDIENTS

Makes 23/4 quarts
11/2 pounds chicken portions
11/2 pounds pork spareribs
4 quarts cold water
3 or 4 pieces fresh ginger root, unpeeled,

crushed
3 or 4 scallions, each tied into a knot
3 to 4 tablespoons Chinese rice wine

or dry sherry

1Trim off any excess fat from
the chicken and spareribs.
Chop them into large pieces.

2 Place the chicken and sparerib 3 Bring to a boil an
pieces into a large stockpot strainer, skim off
with the water. Add the ginger and Lower the heat and si
scallion knots. uncovered, for 2 to 3 h

ing

nd, using a 4 Strain the stock, discarding
f the froth. the chicken, pork, ginger, and
immer, scallions. Add the wine or sherry
hours. and return to a boil. Lower the
heat and simmer for 2 to 3
minutes. Refrigerate the stock
when cool: It will keep for up to
4-5 days. Alternatively, it can be
frozen in small containers for use
when required.

Stock for Japanese Cook

Dashi is the stock that gives the 1Wipe the komb
characteristically Japanese flavor a damp cloth an
to many dishes. Known as Ichiban- it with scissors, so it
dashi, it is used for delicately stock effectively.
flavored dishes, including soups.
Of course, instant stock is available 2 Soak the kombu
in all Japanese supermarkets, either cold water for 3
in granular form, in concentrate, 60 minutes.
or even in a tea bag. Follow the
directions on the package.

INGREDIENTS

Makes about 31/2 cups
1/4 ounce dried kombu seaweed
1/4 to 1/2 OZ bonito flakes

VARIATION 3Heat the kombu
water over medi
~ Just before the water
the seaweed. Add the
For vegetarian dashi, omit the flakes and bring to a
bonito flakes (dried tuna) and high heat. Remove t
the heat.
follow the same method.

Introduct o n • 1 5

king

bu seaweed with 4 Leave the stock until all the
nd cut 2 slits in bonito flakes sink to the
t flavors the bottom of the pan. Line a strainer
with paper towels or cheesecloth
u in 3314 cups and place it over a large mixing
30 to bowl. Slowly pour the stock
through it.

u in its soaking
ium heat.
r boils, remove
e bonito
a boil over
he pan from

16' Introduct o n

[YJ Garnishes

Sometimes, a soup needs something CRISPY C
to lift it out of the ordinary, and
garnishes are the answer. They are Croutons add a
an important finishing touch, texture to cream
adding a little extra to soups; they good way of usin
not only look good, but can add Use thinly sliced
an extra dimension to the flavor. bread for good r
A garnish can be as simple as a
sprinkling ofchopped parsley, a INGR
swirl ofcream, or some freshly bread
grated cheese. Alternatively, it can be good-quality, flavo
something that requires a little more
attention, such as homemade croutons sunflower or pea
or sippets. All the garnishes featured flavor, extra-virg
here are suitable for vegetarians. flavored oil such
herbs or chili

DUMPLINGS 1Preheat the
Cut the bre
These dumplings are easy to make and place on a c
and add an attractive and tasty care that they d
finishing touch to country-style soups.

INGREDIENTS
1/2 cup semolina or all-purpose flour
1 egg, beaten
3 tablespoons milk or water
a generous pinch of salt
1 tablespoon chopped fresh parsley

1 Mix all the ingredients 2 Brush with
together to form a soft, elastic Bake for ab
dough. Leave to stand, covered with until golden an
plastic wrap, for 5 to 10 minutes. to cool: They cr
they cool.

3 Store the c
airtight con
a week. Reheat
if liked, before s

2 Drop small rounded spoonfuls
of the dough into the soup
and cook for 10 minutes until
firm.

CROUTONS RIVELS

delicious crunchy Rivels are pea-size pieces of dough
my soups, and are a that swell when cooked in a soup.
ng up stale bread.
d ciabatta or French INGREDIENTS
results. 1 egg
314 to 1 cup all-purpose flour
REDIENTS 1/2 teaspoon salt
freshly ground black pepper
orless oil, such as
anut; or, for a fuller
gin olive oil; or a
h as one with garlic and

e oven to 400°F.
ead into small cubes
cookie sheet, taking
do not overlap.

1Beat the egg in a bowl. Add the
flour; salt, and pepper to taste
and stir with a wooden spoon.
Finish mixing with your fingers,
rubbing to blend the egg and flour
together to form pea-size pieces.

h your chosen oil. 2 Bring the soup back to the
bout 15 minutes boil. Sprinkle in the pieces of
nd crisp. Leave dough, stirring gently.
risp up more as
3 Lower the heat and simmer
routons in an for about 6 minutes until the
ntainer for up to rivels swell slightly and are cooked
in a warm oven, through. Serve at once.
serving.

SWIRLED CREAM SIPPET

A swirl ofcream is the classic finish Another good way of
for many soups, such as a smooth slightly stale bread, si
tomato soup or chilled asparagus than croutons and ha
soup. It gives a professional finish intense flavor because
to your soup, although the technique addition offi'esh herb
is simplicity itself. with the herbs accord
flavor of the soup.
INGREDIENTS
light cream INGREDIE
3 slices day-old bread
4 tablespoons butter
3 tablespoons finely chop

parsley, or cilantro or b

1 Cut the bread in
about 1 inch lon

1Transfer the cream into a
pitcher with a good pouring
lip. Pour a swirl onto the surface
of each bowl of soup.

2 Draw the tip of a fine skewer 2 Melt the butter i
quickly backward and forward skillet. Toss in th
through the cream to create a fingers of bread and
delicate pattern. Serve the soup until golden brown.
immediately.
3 Add the fresh he
well to combine.
1 minute longer, stirr
continuously. Strew
on top of the soup an

Introduct o n • 1 7

TS LEEK HAYSTACKS

using up Stacks ofgolden leek look good
ippets are larger served on a creamy soup and the
ave a more crunchy texture contrasts well with
e of the the smoothness of the soup.
bs. Experiment
ding to the INGREDIENTS
1 large leek
ENTS 2 tablespoons all-purpose flour
oil for deep frying

pped fresh
basil

nto fingers
ng.

1 Slice the leek in half
lengthwise and then cut into
quarters. Cut into 2-inch and then
into very fine strips. Place in a
bowl, sprinkle the flour over, and
toss to coat.

into a large
he small
fry slowly

erbs and stir
. Cook for
ring
the sippets
nd serve.

2 Heat the oil to 325°F. Drop
small spoonfuls of the floured
leeks into the oil and cook for
30 to 45 seconds until golden.
Drain on paper towels. Repeat
with the remaining leeks.

3 Serve the soup with a small
stack of leeks piled on top of
each bowL





LIGH

REFRES

Sou

HT &

SHING

up S

20· L g h t & Refresh n g SO

Chilled Asparagus Sou

This delicate, pale green soup,
garnished with a swirl of cream or
yogurt, is as pretty as it is delicious.

INGREDIENTS d 3Heat the but
heavy-botto
Serves 6 Add the sliced le
and cook over lo
2 pounds fresh asparagus 5 to 8 minutes u
4 tablespoons butter or olive oil brown. Stir in th
1'/2 cups sliced leeks or scallions asparagus stalks,
3 tablespoons all-purpose flour for 6 to 8 minute
6'/ 4cups chicken stock or water stalks are tender
'/ 2cup light cream or plain yogurt
1 tablespoon chopped fresh tarragon

or chervil
salt and freshly ground black pepper

1 Cut the top 21/2 inches off the
asparagus spears and blanch
the tips in boiling water for 5 to 6
minutes until just tender. Drain
thoroughly. Cut each tip into 2 or
3 pieces, set aside.

2Trim the ends of the stalks,
removing any brown or woody
parts. Chop the stalks into
1/2 -inch pieces.

OU P s 4 Add the flour and stir well to
blend. Cook for 3 to 4 minutes,
up uncovered, stirring occasionally.

tter or oil in a 5 Add the stock or water. Bring
omed saucepan. to a boil, stirring frequently.
eeks or scallions Lower the heat and simmer for
ow heat for 30 minutes. Season with salt
until soft but not and pepper.
he chopped
s, cover, and cook 6 Puree the soup in a food
es longer until the processor or food mill. If
. necessary, strain it to remove any
coarse fibers. Stir in the asparagus
tips, most of the cream or yogurt,
and the herbs. Chill well. Stir
before serving and check the
seasoning. Garnish each bowl
with a swirl of cream or yogurt.

Ligh

Miami Chilled Avocado

Avocados are combined with lemon
juice, dry sherry and an optional
dash of hot-pepper sauce, to make
this subtle chilled soup.

INGREDIENTS

Serves 4
2 large or 3 medium ripe avocados
1 tablespoon fresh lemon juice
3f4 cup coarsely chopped peeled and

seeded cucumber
2 tablespoons dry sherry
1j4 cup coarsely chopped scallions, with

some of the green stems
2 cups mild-flavored chicken stock
1 teaspoon salt
hot-pepper sauce (optional)
plain yogurt or light c,ream, to garnish

1 Cut the avocados in half, :1
remove the pits, and peel. /
Coarsely chop the flesh and place
in a food processor or blender. Add
the lemon juice and process until
very smooth.

2 Add the cucumber, sherry, 3 In a large bowl,
and most of the scallions, avocado mixtur
reserving a few for the garnish. chicken stock. Whis
Process again until smooth. blended. Season wit
a few drops of hot-p
( liked. Cover the bow
the refrigerator to c

h t & Refresh n g SOU P s ·21

o Soup

1

, combine the 4 To serve, fill individual bowls
re with the with the soup. Place a
sk until well spoonful of yogurt or cream in the
th the salt and center of each bowl and swirl with
pepper sauce, if a spoon. Sprinkle with the reserved
wl and place in chopped scallions.
chill thoroughly.

22 • L g h t & Refresh n g SO

Vichyssoise

Serve this flavorful soup with a
dollop ofcreme fraiche or sour cream
and sprinkle with a few snipped
fresh chives-or, for special occasions,
garnish with a small spoonful of
caviar or lumpfish caviar.

INGREDIENTS

Serves 6 to 8

about 3 large potatoes, peeled
and cubed

1'/2 quarts chicken stock
12 ounces leeks, trimmed
2/3 cup creme fraiche or sour cream
salt and freshly ground black pepper
3 tablespoons snipped fresh chives,

to garnish

1 Put the cubed potatoes and
chicken stock in a sa ucepan
or flameproof casserole and bring
to a boil. Lower the heat and
simmer for 15 to 20 minutes.

2 Make a slit along the length of 3 When the p
each leek and rinse well under tender, stir i
cold running water to wash away and season with
any dirt or grit. Slice thinly. ground black pe
10 to 15 minutes
VARIATION vegetables are so
occasionally. If t
~ thick, thin it dow
more stock or w
To make a low-fat soup, use fromage
blanc made with skim milk instead
of creme fraiche or sour cream.

OU P s

-

potatoes are almost 4 Puree in a blender or food
in the leeks. Taste processor: If you prefer a very
h salt and freshly smooth soup, process it in a food
epper. Simmer for mill or press through a coarse
s until both strainer. Stir in most of the creme
oft, stirring fraiche or sour cream. Cool and
the soup is too then chill. To serve, ladle into
wn with a little chilled bowls and garnish with a
water. swirl of cream and the chives.

L gh

Gazpacho

This traditional, chilled Spanish
soup is perfect for a summer lunch.
Make sure all the ingredients are
in peak condition for the best-
flavored soup.

INGRED1ENTS ~~

Serves 6

1 green bell pepper, seeded and roughly

chopped

1 red bell pepper, seeded and roughly

chopped

1/2 cucumber, roughly chopped

1 onion, roughly chopped

1 fresh red chili, seeded and roughly

chopped

3 cups roughly chopped ripe plwn tomatoes

33J4 cups passata (strained pureed

tomatoes) or tomato juice

2 tablespoons red-wine vinegar

2 tablespoons olive oil

1 tablespoon caster sugar

salt and freshly ground black pepper

crushed ice, to garnish (optional)

1Reserve a small piece of the 3 Press the soup t
green and red bell peppers, strainer into a c
the cucumber, and the onion. bowl, pushing it thro
Finely chop these and set aside spoon to extract the
as a garnish. amount of flavor.

2 Process all the remaining
ingredients, except the ice, in a
blender or food processor until
smooth: You may need to do this
in batches.

h t & Refresh n g SOU P s • 23

through a 4 Adjust the seasoning and chill.
clean glass Serve sprinkled with the
ough with a reserved chopped green and red
e maximum bell peppers, cucumber, and
onion. For a finishing touch, add a
little crushed ice to the garnish.