From light consommes to creamy chowders, tangy curries to chilled fruit concoctions, readers should find in this book the perfect soup to fit any occasion. Tasty meals-in-a-pot come from recipes inspired by regions as far flung as Japan, Italy, Russia and New Zealand and there are American regional re-copies from New York, New England and the Southwest. Winter soups include hot and sour tofu soup, acorn squash and apple, and roquefort soup with cauliflower. For the summer, there are fresh fruit and vegetable soups such as: ...
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From light consommes to creamy chowders, tangy curries to chilled fruit concoctions, readers should find in this book the perfect soup to fit any occasion. Tasty meals-in-a-pot come from recipes inspired by regions as far flung as Japan, Italy, Russia and New Zealand and there are American regional re-copies from New York, New England and the Southwest. Winter soups include hot and sour tofu soup, acorn squash and apple, and roquefort soup with cauliflower. For the summer, there are fresh fruit and vegetable soups such as: chilled curried peach soup, cantaloupe cooler, gazpacho and more. Deserts include chocolate mint soup, cherry wine, or chestnut and amaretto.
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