Featured Cookbook

ORDER/INFO

1. Vegetable Soups from Deborah Madison's Kitchen - From the Introduction

2. Light Broths and Restorative Soups

3. Green Coriander and Ginger Broth with Tofu

4. Chinese Celery and Shiitake Mushroom Broth with Thin Somen Noodles

5. Loveage and Chinese Celery

6. Golden Broth with Slivered Peas, Cucumber, and Yellow Pepper

7. Mexican Tomato Broth

8. Mexican Tomato Broth with Avocado and Lime

Book Description

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...

... (more)

Vegetable Soups from Deborah Madison's Kitchen

Authors: Deborah Madison

Date: February 2006

ISBN: 076791628X

Publisher: Broadway

Paperback

ORDER/INFO

This light soup might open a dinner or suffice for someone with a small appetite. Add heat to your liking with some finely sliced serrano chiles or a dab of pureed chipotle chile in adobo sauce.

Makes 4 to 6 cups

• 4 to 6 cups Mexican Tomato Broth (see recipe)

• 1 large avocado, peeled and sliced

• 1/4 cup finely sliced white onion

• Several pinches of dried Mexican oregano

• 1 serrano chile, thinly sliced, or a scant teaspoon pureed canned chipotle chile in adobo, to taste, optional

• 1 lime, quartered

1. Heat the broth.

2. Divide it among 4 bowls and divide the avocado among them. Add some onion and a pinch of oregano to each bowl. Add the chile if desired and serve with the lime on the side.

More From This Book:

1. Vegetable Soups from Deborah Madison's Kitchen - From the Introduction

2. Light Broths and Restorative Soups

3. Green Coriander and Ginger Broth with Tofu

4. Chinese Celery and Shiitake Mushroom Broth with Thin Somen Noodles

5. Loveage and Chinese Celery

6. Golden Broth with Slivered Peas, Cucumber, and Yellow Pepper

7. Mexican Tomato Broth

8. Mexican Tomato Broth with Avocado and Lime

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