Saved By Soup download free books


Authors : Judith Barrett [ December 6, 2011 | Print Length : 192 Pages ] Saved By Soup

Saved By Soup by Judith Barrett Book Cover

Download free books PDF | ePub | Mobi Saved By Soup a book Judith Barrett. There is no better way to tap into today's soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. And cutting the fat posed no bar to creating soups with incredible flavor -- Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat.
Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon. You have a veritable calendar full of soup's pleasures at your fingertips. Soups "from the sea," like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it's legumes you crave, try one of the unbeatable bean soups: Lentil and Portobello Mushroom Soup, Miami Black Bean Soup, Lemony Chickpea and Escarole Soup. Or experiment with the variety of international soup recipes that are offered, from Japanese Dashi with Soba and Scallions to Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.


Book Review:

Jan 04, 1999 – There isn't a single soup in Barrett's collection that doesn't sound delectable--and this is quite impressive considering none of her recipes contains more than three grams of fat. Looking for a way to lighten up family meals, Barrett (coauthor of Risotto) discovered that soup was not only fun to make but, with a few tricks, could be conveniently dietetic. Her homemade, de-fatted stocks--chicken, fish and roasted vegetable--provide the backbone for everything from Vidalia Onion Soup to Pasta e Fagioli. Substituting buttermilk for cream doesn't detract from the richness of New England Lobster and Corn Chowder, and doesn't add the fat, and pureed vegetables make Leek and Celery Root Soup with Fresh Crabmeat and Dill far more luxurious than its 2.9 grams of fat would indicate. Nutritional analyses follow each recipe; it's encouraging to note that cooks need not cut out potatoes, pasta, legumes, rice or cheese to achieve dietetic acceptability. After an introduction to making stocks, the book moves on to recipes that incorporate beans, seafood and chicken, to assorted ethnic and seasonal soups, finishing with refreshing fruit combinations (Honeydew and Lime Soup, for example). These diet-friendly selections should be just the ticket for post-holiday calorie counters. Photos not seen by PW.

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Book Summary
There is no better way to tap into today's soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. And cutting the fat posed no bar to creating soups with incredible flavor -- Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat.
Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon. You have a veritable calendar full of soup's pleasures at your fingertips. Soups "from the sea," like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it's legumes you crave, try one of the unbeatable bean soups: Lentil and Portobello Mushroom Soup, Miami Black Bean Soup, Lemony Chickpea and Escarole Soup. Or experiment with the variety of international soup recipes that are offered, from Japanese Dashi with Soba and Scallions to Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.
Title:Saved By Soup
Authors:Judith Barrett
Category: Courses & Dishes
Published: Dec 06, 2011
Publisher: William Morrow Cookbooks
Seller: HARPERCOLLINS PUBLISHERS
Print Length: 192 Pages
File Size:3.64MB
Tags: saved


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