To make good soups, says Joanna Pruess, you simply need to love them. This unique collection of recipes includes her favorites, from Mighty Minestrone to Curried Mango Soup with Lobster. Readers will adore her Hearty Roasted Onion Soup with Parmesan Crostini, Thai Curried Chicken Soup, Shrimp and Sausage Gumbo, and Broccoli Almond Soup. She includes tempting garnishes to serve with these delicious creations, as well as a chapter of basic stock recipes, including suggestions on how to improve store-bought products.
The recipes come with variations to make them appropriate for the Atkins and other low-carbohydrate diets, high-protein or low-fat diets, and for vegans and vegetarians. Gorgeous photographs, easy-to-follow techniques, and a unique, flexible approach to cooking for special diets make this a must-have cookbook.
When an autumn chill is in the air, this hardy marriage of sweet potatoes, caramelized onions, fresh apple cider, and a dash of bourbon will warm you up in a hurry. Chopped walnuts and shredded sage leaves complement the soup’s color, texture, and taste.
Baking the sweet potatoes ahead of time in the same oven while baking regular white potatoes for dinner or other foods requiring about the same temperature is both energy-efficient and a time saver when you’re ready to prepare this soup.
Servings: 6 to 8
1 1/2 pounds sweet potatoes or yams
2 tablespoons unsalted butter or olive oil
2 large onions, peeled and thinly sliced
1 cup fresh apple cider
1/4 cup bourbon or 1 tablespoon unsulphured molasses plus 3 tablespoons water
Bake the potatoes until tender, about 1 hour. Set aside to cool, then peel.
While the potatoes are baking, heat the butter in a large saucepan over medium high heat. Stir in the onions, adjust the heat to medium, and saute until golden brown and very tender, about 20 25 minutes, stirring often.
Transfer the onions, sweet potatoes, and apple cider to a food processor and purée until smooth.
Return the puree to the pan, and stir in the bourbon or molasses. Add the stock to the puree and bring to a boil, then reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle the soup into heated bowls, sprinkle a small amount of chopped walnuts and shredded sage leaves in the center of each bowl, and serve.
Nutritional Information per Serving: calories 220, calories from fat 70, total fat 7g, saturated fat 2.5g cholesterol 10mg, total carbohydrate 27g, dietary fiber <1g sugars 2g, protein 4g, vitamin a 4%, vitamin c 4%, calcium 2%, iron 4%
