An Exaltation of Soups: The Soul-Satisfying Story of Soup, by Patricia Solley

By Patricia Solley

All through heritage and worldwide, soup has been used to deliver convenience, heat, and sturdy future health. A bowl of soup can signify so much—celebrations, significant existence passages, and the typical. encouraged through Patricia Solley’s site, SoupSong.com, and arranged in response to function—soups to heal the ill, get over childbirth, soothe a hangover, attract the article of your affection, and mark targeted events and holidays—An Exaltation of Soups showcases greater than 100 of the easiest soup recipes of all time, together with:

• Festive marriage ceremony Soup with Meatballs from Italy
• Egyptian Fava Bean Soup, made to provide power to convalescents
• Creamy Fennel Soup with Shallots and Orange Spice from Catalonia—perfect for wooing a lover
• Hungarian “Night Owl” Soup, designed to chase a hangover
• highly spiced Pumpkin and cut up Pea Soup from Morocco, served to have fun Rosh Hashanah
• Tanzanian Creamy Coconut-Banana Soup for Kwanzaa

Spiced with soup riddles, soup proverbs, soup poetry, and informative sidebars in regards to the lore and legends of soup during the a while, An Exaltation of Soups is a steaming bowl of goodness that's guaranteed to fulfill.

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Extra info for An Exaltation of Soups: The Soul-Satisfying Story of Soup, As Told in More Than 100 Recipes

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Purée the flesh with the chopped white part of a couple of spring onions, and a few spoonfuls of fresh soft cheese to form a pâté. Flavour with a splash of lemon juice and olive oil. Season well. Finely chop the green part of the spring onions and stir in. Spoon into small pots. Chill. Serve with hot toast. BABY AUBERGINE CURRY Split some baby aubergines not quite right through. Fry a few black mustard seeds in oil until they pop. Add a chopped onion and chopped garlic clove, and fry to soften.

1 Drain the beans. Put in a pan with plenty of water, bring to the boil and boil rapidly for 10 minutes. 2 Reduce the heat, part-cover, and simmer gently for about 40 minutes or until tender. 3 Meanwhile, about 10–15 minutes before the beans are cooked, trim the aubergines and cut into 5mm (1⁄4in) slices lengthways. Brush with olive oil. Cook on a hot griddle for 2–3 minutes each side until tender and striped. You may need to do this in batches. 4 Drain the beans and return to the pan. Drizzle with 2 tbsp olive oil, and add the garlic, some seasoning, and a little of the lemon juice, to taste.

You may even find some little round Parisian ones. Maincrop: Larger, mature carrots pulled fresh in summer and autumn, but then stored for use throughout the winter. Purple and white (yellow) varieties are making a comeback; they look stunning, but they taste much like any other carrot. WHEN IN SEASON Early: March–September Maincrop: September–February HOW TO CHOOSE AND STORE Choose dry, fresh-smelling carrots, preferably still with a bit of mud on them. Avoid any that are green at the stalk end (they aren’t fully mature), or any that have been washed and left wet (or are wet from being over-chilled), or are split.

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An Exaltation of Soups: The Soul-Satisfying Story of Soup, by Patricia Solley
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