Soups , livre ebook

MarshallCavendishM - Christopher Tan

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154 pages

English

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Soups is a compilation of 60 exciting recipes that will inspire cooking enthusiasts to whip up and enjoy soups of various tastes and textures for every occasion. Whether hot or chilled, smooth or chunky, creamy or clear, the recipes featured in this book are guaranteed to delight! These include classics like Seafood Chowder and Winter Melon Soup with Ham as well as creative soups like Parsnip Soup with Amaretti and Hakka-inspired Thunder Tea Soup. Also included is a section on sweet soups such as Spiced Cherry Soup, Avocado Soup with Whisky Cream and Pineapple-basil Soup with Strawberry Sorbet.Each recipe in this cookbook is easy-to-follow and is accompanied by colourful photography and useful tips on how to create perfectly delicious soups in the home kitchen.

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Publié par	MarshallCavendishM
Date de parution	01 mai 2011
Nombre de lectures	0
EAN13	9789814484275
Langue	English
Poids de l'ouvrage	17 Mo

Informations légales : prix de location à la page 0,0400€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Dedication
To every kind person who has ever taken the time to make me soup; to the school kitchens who taught me just how thick a soup can get; to the many chickens and vegetables that have sacrificed their lives so that I could recover from flagging health; to the primordial soup from which God made us; to whoever invented double-boilers; and mostly, to all the soups I ve loved before.
The publisher wishes to thank Lim s Arts and Living for the loan and use of their tableware for the photography of this cookbook.
Photographer : Joshua Tan, Elements By The Box
Designers : Lynn Chin Nyuk Ling and Sean Lee
First published as Slurp: Soups to Lap Up and Love, 2007 This new edition 2011
Copyright 2007 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300, fax: (65) 6285 4871. E-mail: genref@sg.marshallcavendish.com Online bookstore: http://www.marshallcavendish.com .
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book.The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of pro t or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Of ces:
Marshall Cavendish International. PO Box 65829 London EC1P 1NY, UK Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board Singapore Cataloguing in Publication Data
Tan, Christopher, 1972- Soups / Christopher Tan. - Singapore : Marshall Cavendish Cuisine, c2011. p. cm. eISBN : 978 981 4484 27 5
1. Soups. I. Title.
TX757 641.813 -- dc22
OCN704495688
Printed in Singapore by KWF Printing Pte Ltd
Contents
preface 11
small soups 13
clear soups 29
creamy soups 45
chunky soups 69
noodle soups 87
dumpling soups 101
sweet soups 113
basic soups 129
glossary of ingredients 149
weights and measures 152

Preface
Soups-liquid nourishment for body and soul-are among the first things we ever eat, and often the last.
You can make soup out of anything, from a brace of birds to a sheaf of herbs, and even a stone, if you believe the children s tale. It s little wonder that the worldwide family of soups includes in its myriad bowls countless qualities and characters. From luxurious lobster bisque to homespun lentil potage, mythically curative chicken soup to sinus-clearing tom yam , there s a soup somewhere to suit everyone s taste. If you already love soup, then I do not need to convince you. If you feel ambivalent towards its charms, may the recipes that follow stir you up even as you spoon them up
Christopher Tan

Small Soups
Roasted Tomato Rasam with Curry Leaf Foam 15
Cream of Onion Soup with Toasted Walnuts and Walnut Oil 16
Sugar Pea Soup with Parmesan Shavings 19
Carrot Soup with Crisp-fried Leek 20
Sweetcorn Soup with Japanese Curry Croutons 23
Parsnip Soup with Amaretti 24
Winter Melon Soup with Ham 27
Small-sized soups can play many different roles: as a starter, they can whet the appetite and set the tone for the whole meal, effect a smooth transition between two courses when served as an interim, charm and surprise diners in the form of a canap the fun is up to you!

Roasted Tomato Rasam with Curry Leaf Foam
Rasams are appetite-stimulating Indian broths that are typically piquant and highly seasoned; tomato and lemon are common rasam flavours. Here, the tomatoes are roasted, and an aromatic milk foam partners the spicy broth.
Tamarind pulp
Water
Ripe tomatoes
Shallots
Garlic
Olive oil
Black mustard seeds
Ground turmeric
Coarsely ground
black pepper
Cumin seeds
Sugar
Salt
Lemon juice
Full-cream milk
Curry leaves
2 tsp
200 ml (6 fl oz)
6, quartered and seeded
2, peeled and halved
3 cloves, peeled and halved
2 Tbsp
tsp
tsp
tsp
tsp
to taste
to taste
to taste
175 ml (6 fl oz)
30, washed and drained
Add tamarind pulp to water and knead until it dissolves, then strain. Set aside.
Line a small baking tray with aluminium foil. Place tomatoes, shallots and garlic on top and drizzle with half the olive oil. Roast on the top shelf in a preheated oven at 190 C (370 F) for 15-25 minutes, until vegetables are soft and browned in parts. Remove baking tray from oven.
Heat remaining oil in a pot over medium heat. When oil is very hot, add mustard seeds, turmeric, pepper and cumin. Fry, stirring constantly, for 30-45 seconds or until mustard seeds pop. Add roasted vegetables and tamarind liquid. Bring to the boil and simmer for 5 minutes, stirring often so that vegetables break up.
Taste rasam and season to taste with sugar, salt and lemon juice, if needed: it should be piquant and savoury. Strain rasam through a fine-mesh sieve, pressing on solids to extract all the liquid. Alternatively, blend (process) rasam until smooth or even leave it chunky. Reheat strained or blended rasam , if necessary, and divide among shot glasses. Chunky rasam will require larger serving ware.
Make curry leaf foam. Warm milk over medium heat until very hot, then pour into a blender (processor) and add curry leaves. Blend at high speed until leaves are finely ground and milk is very foamy. Spoon foam on top of rasam and serve immediately.
Serves 4-6
small soups
15
Cream of Onion Soup with Toasted Walnuts and Walnut Oil
This smooth, velvety soup is based on a soubise , onions that have been cooked slowly to bring out their natural sweetness and dulcet character. The aristocratic taste of walnuts is a perfect complement.
Brown-skinned onion
Butter
Chicken or vegetable stock (see pg 131 or 135), or water
Whipping cream
Salt
Ground white pepper
Garnishing
Walnuts
Walnut oil
1, large, peeled and finely chopped
2 Tbsp
400 ml (13 fl oz)
100 ml (3 fl oz)
to taste
to taste
75 g (2 oz), lightly toasted and coarsely chopped
a few drops
Combine onion and butter in a pot. Set over low heat, cover and cook, stirring occasionally, for 30-40 minutes or until onion is sweetly fragrant and extremely soft. Do not let it brown; reduce heat, if necessary.
Add stock or water to the pot and bring to the boil. Pour mixture into a blender (processor) and add cream, then blend until smooth. Alternatively, leave the soup texture as it is, without blending. Season soup to taste with salt and pepper and reheat until hot, if necessary.
Divide soup between small glasses or bowls and top each with a sprinkling of walnuts and a few drops of walnut oil. Serve immediately.
Serves 6
small soups
16

Sugar Pea Soup with Parmesan Shavings
This soup could equally well be served cold; in which case, grate the Parmesan finely rather than shaving it. If you can get hold of ricotta salata , or pressed salted ricotta cheese, you can substitute it for the Parmesan for a different but similarly delicious contrast.
Sugar snap peas
Chicken or vegetable stock (see pg 131 or 135), or water
Whipping cream
Salt
Freshly ground black or white pepper
Parmesan cheese shavings
150 g (5 oz)
250 ml (8 fl oz / 1 cup)
3 Tbsp
to taste
to taste
50 g (2 oz), or to taste
Trim sugar snap peas, pinching off tips and pulling off any strings. Rinse and set aside.
Bring stock or water to the boil over medium heat. Add peas and blanch for 1-2 minutes or until just cooked through and still vivid green in colour. Immediately pour contents of pot into a blender (processor), add cream and blend until smooth. Season soup to taste with salt and pepper and reheat until hot, if necessary.
Pour into serving glasses and top with Parmesan shavings. Serve immediately.
Serves 4-6
small soups
19
small soups
20
Carrot Soup With Crisp-fried Leek
On top of the playful colour combination, the natural sweetness of carrot contrasts with the lightly caramelised crunch of the crisp leek julienne.
Carrots
Chicken or vegetable stock (see pg 131 or 135), or water
Orange juice
Whipping cream
Salt
Leek
Cooking oil
3, medium, scrubbed clean and diced
500 ml (16 fl oz / 2 cups)
2 Tbsp
1 Tbsp
to taste
1 stalk, use green top only, reserve white portion for another use
for shallow-frying
Combine carrots and stock or water in a pan and bring to the boil over medium heat. Reduce heat slightly, cover pan and simmer for 6-8 minutes or until carrots are tender.
Pour contents of pot into a blender (processor). Add orange juice and cream, then blend until smooth. Alternatively, use a potato masher to mash carrots in the pot. Season soup to taste with salt. Return to the pot and keep warm over low heat.
Cut green leek top into 3-cm (1 -in) lengths, then cut leek blades along the grain into fine julienne. Heat about 3-cm (1 -in) of oil in a small pan over medium heat. When oil is very hot,