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    You are in: Home / Cookbooks / Scintalating Soups!
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    87 recipes in

    Scintalating Soups!

    I love soup!
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    From Laura Wright, The First Mess and posted on FoodB52

    Recipe #512647

    Modified from the NY Times by ofallytasty.com, who adapted it from The National. I put my spin on it by using vegetable broth, and adjusting some of the measurements. If you have smoked salt, by all means sprinkle some over the soup when you serve it.

    Recipe #510791

    Cardamom and garam masala add subtle spice to split peas and sweet potatoes. Directions for making on the stove and for the slow cooker. I like to add a little curry powder to spice it up even more! Adapted from Whole Foods.

    Recipe #465062

    A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco.

    Recipe #437639

    This is basically aigo bouido(which translates into garlic bouillon), kicked up a bit with a little tomato to make a hearty stock. This is a very old preparation once made by most housewifes in Provence. It's immensely fortifying, good for colds and hangovers, as well as a great foundation for potato dishes and winter stews. Economical and delicious! From Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #429611

    I went on a cruise on the Holland America cruiseline and they served a wonderful carrot soup. The seasonings are a little different, and this is from the Down Home with the Neely's cookbook, so you know it's gotta be good!

    Recipe #412372

    This is made at the White House by Chef Cristeta Comerford. I haven't made this yet, but have been looking for a broccoli soup that's yummy but healthy too. I have added the option of adding just a little cream if you like. Enjoy! The soup is a little thin, so I removed one of the cups of stock. Add it if you like it on the thin side.

    Recipe #407458

    This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook.

    Recipe #398973

    This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children.

    Recipe #390382

    Such a cool idea! Great on top of tomato soup, or any soup! Sprinkle over salads, pair with fresh tomatoes, have fun! Adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, and published in Family Fun magazine.

    Recipe #383440

    This is a healthy, whole grain, full of high fiber vegetable soup that is so delicious to boot! So pull up a chair and go crazee with me--over the soup of course! Great served with a nice crusty bread and a salad. Can be made in the Crock-Pot.

    Recipe #330928

    Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier.

    Recipe #327271

    I made WiGal's Creamed Cabbage Soup and then lightened it up a little! You might like to add a tablespoon of low fat cream cheese at the end, to give it a little extra richness. I hope you enjoy!

    Recipe #279202

    In Italy, no good cook would even consider throwing away stale bread when it can be used to thicken an earthy and awesomely delicious soup like this one. Whole wheat, rye, sourdough, even white-all will do! Yum! Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #264430

    Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Enjoy! Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #264395

    Adapted from Alton Brown's Good Eats, this is wonderful soup! I have tweaked it a little, after reading all the reviews. Enjoy! To make the soup more of a main meal, add soy chorizo to it!

    Recipe #262663

    This is served by Chef Percy in the Great Bracebridge Hall at the Ahwahnee Lodge in Yosemite, California. A little history: In the early 1920's, Stephen Mather, the National Park Service Director, realized that the Park needed accommodations to suit the affluent and influential traveler. The concept of a hotel such as The Ahwahnee became the impetus to draw such a visitor. The site for The Ahwahnee, once a village of the native Miwoks, was chosen because of its exposure to the sun and stunning views of Yosemite's icons – Half Dome, Yosemite Falls and Glacier Point. In July 1925, Gilbert Stanley Underwood was selected as the architect for Yosemite's new luxury hotel. Due to its remote location, the construction of The Ahwahnee was the most complex trucking endeavor of its day. Over 5,000 tons of stone, 1,000 tons of steel, and 30,000 feet of timber were hauled over the challenging mountain roads. To protect The Ahwahnee from fire, a fate of many of the Park's earlier hotels, its wood-like facade is actually concrete, poured into rough-hewn wooden forms and stained to look like redwood. Today, The Ahwahnee is a major attraction to visitors to Yosemite as they explore this unique relationship of architecture and nature.

    Recipe #239086

    Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer the soup for about 20 minutes total. Adapted from Vegetarian Times magazine(2006).

    Recipe #205978

    This is a vegan raw food recipe, that makes eating raw easy! Adapted from Vegparadise.

    Recipe #201991

    A lovely soup that will enhance any meal. This recipe came from Chef Brenda Palmer and was posted on FoodService archives.

    Recipe #193351

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