By DK Publishing

This fantastically illustrated publication is packed packed with recipes the total relations will love. With chapters akin to Pasta and Noodles, Meat, and iciness greens, you could flip any surplus goods on your fridge right into a scrumptious meal. In a convenient, compact layout, this ebook is ideal for taking with you to the farmer's industry or grocery store.

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Extra resources for Soup

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Cold potatoes Cooked potatoes are a boon when making soups, since they give extra substance. Process them in the blender with the other ingredients or dice and add them to the pan just before serving and heat gently through.

Season to taste with salt. 33 34 TECHNIQUES There’s no need to worry if your soup hasn’t turned out quite as you had intended—even the most accomplished cook occasionally produces a dish that’s less than perfect. rescuing Whether you are unhappy with the finished consistency or think the soup is too highly seasoned, here are some quick fixes to set things right. too thin There are a number of ways you can thicken a soup that’s too thin. You could whisk in a paste of butter and flour or a mixture of eggs and cream (as here).

For others, a garnish is a way of introducing contrasting textures and flavors. Many ingredients can act as a garnish if they also complement the flavors of the soup, but here is a selection to suit almost every type. with cream with herbs Dolloped, swirled, or drizzled, cream makes an excellent garnish for thick puréed soups. Use heavy cream, whipped cream, sour cream, or crème fraîche. Yogurt is also a good alternative if you’re counting calories. Fresh sage or parsley leaves fried in olive oil until crisp make a flavorful garnish for gutsy soups, but a sprinkling of chopped parsley, chervil, or cilantro instantly adds interest, fragrance, and color to almost any soup.

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