| Title | : | Vegetable Soups from Deborah Madison's Kitchen |
| Author | : | |
| Rating | : | |
| ISBN | : | 076791628X |
| ISBN-10 | : | 9780767916288 |
| Language | : | English |
| Format Type | : | Paperback |
| Number of Pages | : | 240 |
| Publication | : | First published February 7, 2006 |
Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.
Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.
Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.
When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.
—from the Introduction
Vegetable Soups from Deborah Madison's Kitchen Reviews
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I cook often but rarely made soups before I bought this book. Every recipe I've prepared from it I've enjoyed - Deborah really understands how to get flavour from vegetables.
The section on vegetable stocks and their suggested ingredients I refer to often. The stock tastes great and I now make big batches of vegetable stock to freeze, which benefits my non-soup dishes too.
The book is nicely laid out with a useful index. The recipes are easy to follow and often include a wine pairing. The only downside for me is the American weights and measures (and ingredient names, but I'm used to those).
I now have a constant supply of soup to go with all that sourdough bread I've been baking in 2020. -
There were some recipes in here that sounded really good. Like all Deborah Madison cookbooks, there were far too many recipes with gluten and animal products in them to be entirely useful to me. But, wow, some of the dishes really did sound wonderful! I may get this out from the library again sometime (since I had too many out at once this time, and ran out of time) and copy down a few of the better recipes that suit my needs. I'd definitely recommend this cookbook to omnivores and vegetarians. She definitely knows what she's doing in the (vegetarian) kitchen.
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A little bit dated, but still a lovely volume.
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Everything I tried to make from this book was incredibly bland.
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A I love Deborah Madison's writing style, her clear explanations. One of my fave things is SOUP and this book is all soup. Some really lovely and original recipes. Yum!
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POPSUGAR 2022: BOOK WITH A RECIPE
Beautiful book! I love Deborah Madison and she's a Santa Fe local to boot! -
the book for the food delicious!!
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Yellow Pea and Coconut Milk Soup with Spinach, Rice and Spiced Yogurt: I veganized this recipe by substituting Earth Balance for butter and soy for dairy yogurt. All in all, I liked it a lot with homey flavors and subtle spices, although I left it to simmer a bit on the stove after it had been pureed and the result was a little thick.
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The pictures look so delicious, and I love soup. While I have a lot of soups that I make, I did find new ideas and combinations that I want to try. I love bean broths, and now I have discovered how beautiful and tasty red lentils and their broth are. Looking forward to trying the summer squash soup with masa dumplings especially.
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Re-read August 2017. I don't buy books anymore, so my local library is my go to for my book addiction. I've been making soups for while now and this cookbook will go on my books to buy wish list. I prefer most non-fiction reference books with end flaps (is that what you call them?) Many times I've wished certain books could be better served with end flaps.
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I really like this cookbook because I really like soups. These are all made from luscious, REAL ingredients, and totally vegetarian! The only drawback is that many of the recipes are a bit too involved for my low-maintenance daily routine.
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So far I've made the Peanut Soup, Senegalese style, and the Black Bean Soup with chile, coconut milk and lime. Those two recipes alone were worth the price of this book -- they were easy, intriguing, elegant, and Freaking Delicious.
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A gorgeously photographed cookbook that inspiring and just soothing to look at. I have cooked a few recipes from this that turned out very well and hope to try some more now that colder months approach (although she has hot weather soups included too!). Love it!
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Good lord I love Deborah Madison! Every recipe I've ever made from any of her books is amazing. Ingredients are simple and mostly seasonal. And if you don't love soup there is something wrong with you. Please seek therapy.
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I love food. I love soup. I love veggies. I love to cook. I have no love for this book.
To be fair, I haven't made anything from it, but only 3 recipes sound like they have any possibility of being good. She seems to have forgotten the flavor in most of the recipes. -
I'm going through a soup phase right now. Soups are a great way to add veggies in the wintertime without a lot of extra calories. Loved the broccoli, ginger soup.
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This is a wonderful cookbook full of tasty recipes arranged seasonally. Mmmmm soup.
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I've been enticed by this books many times. This time I copied a few recipes, including a black bean soup with lime and coconut milk. Yum!
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one of my staples--some outstanding and unusual ideas.
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My new favorite book.
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Gorgeous cookbook. I only gave it three stars because I either had made soups similar to the recipes inside already or the soups didn't meet my dietary restrictions.
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I haven't played around with this book too much. What I've made was good, not delicious. I will have to experiment some more.
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I got this book out of the library and every soup I made was A-MA-zing. I'm going to buy it someday.
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I could eat soup every day and be happy, and if they came from this book I would be happier still. Madison knows her stuff, and these recipes are great. Lovely pictures, too.
