Product Description

Filled to the brim with vegetarian soup recipes and infused with international flavours, these irresistible creations are delicious. More than 60 meatless soups and stews celebrate the rich flavours of France, Italy, Spain, Africa, South America and Asia. Try a delicious vegetable stew baked inside a pumpkin. Enjoy a classic caramelized onion soup updated with savoury goat cheese croutons. Indulge in a liquid chocolate dessert soup with angel food croutons. Also included are great suggestions for making tasty vegetable stock from scratch, a handy list identifying which soups are vegan and a tips section.

Product Details

• Amazon Sales Rank: #54866 in Books
• Published on: 2003-10-15
• Original language: English
• Dimensions: .68" h x 8.85" w x 8.04" l, 1.43 pounds
• Binding: Paperback
• 168 pages

From Publishers Weekly
This satisfying, manageable cookbook highlights some of the most popular international recipes for vegetarian soup with vibrant photographs and easy directions. Some soups are familiar, like Minestrone or Black Bean Soup, while other recipes, such as Fresh Tomato-Orange Soup, Chestnut Soup and Wild Rice-Cranberry Soup, are unexpected and make this book stand out. Mitchell (The 15-Minute Gourmet) emphasizes pleasure in cooking and presentation; even humble Cream of Tomato Soup is topped with puff pastry crowns without losing its homey feel. Tantalizing photos emphasize the elegant unfussiness of soups like Yukon Gold Potato. Home cooks will find practical tips sprinkled everywhere, like how to replace fresh tomatoes with canned when out of season or how to find and prepare dried Chinese wheat-flour noodles. A helpful list of these tips appears at the beginning, making the book easy to navigate. There are 19 vegan recipes, ranging from light Miso Soup to the filling Cashew-Carrot Stew-in addition, almost every recipe has instructions for vegan preparation (Caramelized Onion Soup is just as winning without the goat cheese). With a section on heartier vegetarian stews such as Acorn Squash and Fava Bean, a Greek-influenced Spicy Green Bean and Potato Stew, and an excellent Indian Cumin-Scented Coconut Milk Stew (as well as with fruit soups like Strawberry-Rhubarb Soup and Gingered Pear Soup), this book makes a convincing argument for soup as the star course of any meal.
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About the Author
Paulette Mitchell is the author of 10 cookbooks. She lives in Minnesota. William Meppem contributes to Food & Wine, Martha Stewart Living and Vogue Entertaining.