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RecipesManiac.com   >   By Ingredients Cookbooks   >   Soup

Soup Cookbooks and Recipes


Soup Soups are dishes made by placing meat, eggs, vegetables or ingredients in hot water or stock. There are both clear (bouillon) and thick (consommé) soups, the latter of which can be thickenened using a variety of different agents, including starch from vegetables in the soup, cream, butter, eggs, flour, or rice.

Here are some soup recipes from around the world:
  • Borscht - This is a stew made from beets. Sometimes meat, cabbage and potatoes are also added. There are many variants of the basic recipe found in the cuisines of Eastern Europe.

  • Cock-a-leekie soup - This is one of British cuisine's best known recipes. The soup, which originates in Scotland, is made from leeks and potato with chicken stock.

  • Clam chowder - This is an American recipe for a milk-based broth. It contains clams, flour, onions, potato, and bacon or salt pork. Tomatoes are an optional ingredient, used in the New York recipe ("Manhattan clam chowder"), but not in the New England recipe (often known as "New England clam chowder" or "Boston clam chowder").

    New England clam chowder

  • French onion soup - This is a famous French recipe made from onions and beef broth, and topped with cheese and croutons. According to legend the soup was invented by King Louis XV.

    French Onion Soup

  • Gazpacho - This is a famous Spanish recipe for cold vegetable soup. Traditionally gazpacho was made stale bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are also often added. The soup is especially popular in hotter areas of Spain such as Andalusia.

  • Guly´sleves - This is the original Hungarian recipe for goulash. It is a meat soup, traditionally made in a cauldron, based on beef and onions, and flavored with paprika. Various other ingredients such as carrots, pasta squares, fresh peppers or tomatoes are sometimes also added to the soup. Hot chilies are also sometimes used, and garlic, herbs, or white wine are often used to enhance the flavor.

  • Gumbo - A soup made from meat or shellfish stock, bell peppers, celery, onion and a thickener. The soup often contains poultry or shellfish such as crab, crawfish or shrimp. Tasso (smoked pork shoulder) or andouille (a sausage made from smoked pork, chitterlings, onions, and wine) are sometimes also included in the soup, resulting in a smokey flavor. The soup originates in Cajun and Creole cuisine, but today is widely served in the United States, especially in Soul Food restaurants.

    Shrimp gumbo

  • Okroshka - This is a traditional Russian recipe. It is a cold soup made from kvass (bread drink), and can also contain meat, fish or vegetables. A combination of neutral tasting vegetables (such as potatoes, turnips, rutabagas (yellow turnips), carrots or cucumbers) and spicy vegetables (mainly green onion, plus celery,chervil, dill, parsley or tarragon) are used in making the soup. Spices such as black pepper, mustard or pickled cucumber may also be added.

  • Soljanka - This is a Russian recipe. It is a thick spicy and sour soup. There are three main varieties of this soup: fish, meat or mushroom. All the varieties also contain pickled cucumbers, and usually cabbage, cream, dill and salty mushrooms.

    Soljanka

  • Wonton soup - Wontons are dumplings. There are many different varieties found in different Chinese cuisines. In the North American Chinese cuisine, wontons are often served in a clear broth.

    Wonton soup

  • Yushka - This Ukrainian dish is a soup made from freshwater fish such as carp.
Here are some soup cookbooks:


See Also

Related pages on this web site:


Soup Cookbooks

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Cooking Light Cook's Essential Recipe Collection: Soup: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook's ESSENTIAL RECIPE COLLECTION)

By Editors of Cooking Light Magazine

Oxmoor House
Hardcover (144 pages)

Cooking Light Cook s Essential Recipe Collection: Soup: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook s ESSENTIAL RECIPE COLLECTION)
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  • ISBN13: 9780848730642
  • Notes:
Product Description:
Ah, the comforting allure of soup, as brought to you by the creative experts at the Cooking Light Test Kitchens. With 56 easy-to-follow soup recipes, this new cookbook is as beautiful as it is practical; a handy reference for delicious recipes that are nutritious as well as satisfying. Sure to be well-thumbed, its smaller size and hardcover design lend themselves to frequent perusing and planning. This attractive volume will be a "must have" for beginning and seasoned cooks alike.

Joy of Cooking: All About Soups and Stews

By Irma S. Rombauer & Marion Rombauer Becker

Scribner
Hardcover (128 pages)

Joy of Cooking: All About Soups and Stews
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Product Description:

The book that taught America how to cook,
now illustrated with glorious color photography

ALL ABOUT
SOUPS & STEWS

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.

  • Chapters covering vegetable soups and stews, legume soups and stews, chowders, meat and poultry soups and stews, fruit soups, and more
  • More than 130 of Joy's most popular recipes -- from Fresh Tomato Soup to Mulligatawny Soup to Brunswick Stew -- plus recipes for 14 different stocks
  • Easy-to-follow tips and techniques for effective storage, serving, and ingredient substitutions Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.

    All About Soups & Stews upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Soups & Stews is organized into ten chapters that cover stocks and broths, chowders, fish and seafood soups and stews, fruit soups, and more. This book incorporates more than 130 of Joy's best-loved recipes -- Chicken Stock to Irish Stew to Melon Soup. You'll also find recipes for a dozen or more condiments and quick breads, as well as techniques for straining and storing stock. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.

    Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Soups & Stews is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.

    The Indispensable Kitchen Resource...
    All-New, All-Purpose, and now All-in-Color

  • Campbell's Creative Cooking With Soup: Over 19,000 Delicious Mix and Match Recipes

    By Campbell Soup Company

    Publications Intl
    Hardcover

    Campbell s Creative Cooking With Soup: Over 19,000 Delicious Mix and Match Recipes
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    Cooking Light Soups And Stews (2010)

    By Various

    Single Issue Magazine

    Cooking Light Soups And Stews (2010)
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    What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc. ..

    By Abby Fisher

    Blakiston Press
    Paperback (76 pages)

    What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc. ..
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    Product Description:
    Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

    Book of Soups: More than 100 Recipes for Perfect Soups (Culinary Institute of America)

    By The Culinary Institute of America

    Lebhar-Friedman Books
    Paperback (224 pages)

    Book of Soups: More than 100 Recipes for Perfect Soups (Culinary Institute of America)
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    Product Description:
    From the Culinary Institute of America comes the definitive soup cookbook, now available in paperback. Whether a beginner or an accomplished cook, Book of Soups can help you create any type of soup.

    365 Easy Soups & Stews: Simple, Delicious Recipes to Warm the Heart

    By Cookbook Resources

    Cookbook Resources Llc
    Paperback (285 pages)

    365 Easy Soups & Stews: Simple, Delicious Recipes to Warm the Heart
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    Biggest Book of Soups and Stews (Better Homes & Gardens Cooking)

    By Better Homes & Gardens

    Wiley
    Released: 2005-09-20
    Plastic Comb (384 pages)

    Biggest Book of Soups and Stews (Better Homes & Gardens Cooking)
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    • ISBN13: 9780696225802
    • Notes: Brand New from Publisher. No Remainder Mark.
    Product Description:
    • More than 350 recipes for all seasons and reasons: casual or elegant, fast or slow-crafted, as a starter or a hearty meal.
    • The best ragus, stews, chilis, chowders, chilled soups, bisques, and more.
    • Super-fast soups, ready to serve in less than 30 minutes.
    • 2 bonus chapters: Simmering Slow Cooker Recipes and Serve-along Breads and Salads.
    • Make-ahead suggestions for soups that freeze and reheat well.
    • More than 50 beautiful full-color photos.
    • Prep and cook times and nutrition information with every recipe. Popular lay-flat binding for easy reference while cooking.

    Cooking with Soup (A Campbell Cookbook)

    By Home Economists of Campbell Kitchens

    Campbell Soup Company 1976
    Ring-bound (199 pages)

    Cooking with Soup (A Campbell Cookbook)
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    Cooking with Soup: A Campbell Cookbook

    By Campbell

    Campbell Soup Company
    Ring-bound
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    Product Description:
    608 skillet dishes, casseroles, stews, sauces, gravies, dips, soup mates and garnishes

     
     


     
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