Explore PDF
Download PDF
0 Comments
Summary EatingWell Soups: 100 Healthy Recipes for the Ultimate Comfort Food
Page 1
Page 2
Page 3
Page 4
Copyright © 2018 by Meredith Corporation, Des Moines, Iowa.All rights reserved.For information about permission to reproduce selections from this book, write to trade[emailprotected] or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 ParkAvenue, 19th Floor, New York, New York 10016.www.hmhco.comLibrary of Congress Cataloging-in-Publication Data is available ISBN 978-1-328-91103-2 (pbk)Book design by Waterbury Publications, Inc., Des Moines, Iowa.On the front cover: Shiitake & Noodle Hot & Sour SoupOn the back cover: Spring Lima Bean Soup with Crispy BaconeISBN: 978-1-328-91104-9v1.0918EatingWell®EDITOR-IN-CHIEF Jessie Price CREATIVE DIRECTOR James Van Fleteren FOOD EDITOR JimRomanoffMANAGING EDITOR Wendy S. Ruopp RESEARCH EDITOR Anne Treadwel SENIOR FOODEDITOR Carolyn Malcoun TEST KITCHEN MANAGER Breana Lai, M.P.H., R.D.RECIPE DEVELOPERS & TESTERS Carolyn Casner, Julia Clancy, Hilary Meyer NUTRITIONCONSULTANT Jill Cerreta, M.S., R.D.NUTRITION & FEATURES EDITOR Shaun Dreisbach ASSOCIATE NUTRITION EDITOR JuliaWestbrook PHOTO DIRECTOR Maria Emmighausen PRODUCTION DESIGNER Jolee MainASSOCIATE EDITOR Lucy M. Casale EDITORIAL ASSISTANT Nancy Margolin EatingWell SoupsPROJECT EDITOR Lisa Kingsley, Waterbury Publications, Inc.CONTRIBUTING RECIPE DEVELOPERS Lisa Holderness Brown, Annie Peterson CONTRIBUTINGFOOD STYLIST Joshua Hake, Waterbury Publications, Inc.CONTRIBUTING WRITERS Sara Stillman Berger, Daniel Duane, Kathy Gunst, Anna ThomasCONTRIBUTING PHOTOGRAPHERS Peter Ardito, Johnny Autry, Marty Baldwin, Ken Burris, KarlaConrad, Penny De Los Santos, Carin Krasner, Erin Kunkel, Blaine Moats, Devon O’Brien, AndrewScrivani, Jim Westphalen (See Photo: Anna Larson/Offset; photo: Natalia Klenova/StockFood)COVER PHOTO Ken BurrisDESIGN DIRECTOR Ken Carlson, Waterbury Publications, Inc.ASSOCIATE DESIGN DIRECTOR Doug Samuelson, Waterbury Publications, Inc.PRODUCTION ASSISTANT Mindy Samuelson, Waterbury Publications, Inc.INDEXER Amy Novick, BackSpace Indexing Houghton Mifflin HarcourtEXECUTIVE EDITOR Anne Ficklen MANAGING EDITOR Marina Padakis Lowry ART DIRECTORTai Blanche
Page 5
SR. PRODUCTION COORDINATOR Kimberly Kiefer
Page 6
Page 7
Page 8
contentsINTRODUCTIONSTART WITH SOUPEAT MORE VEG!BETTER-THE-NEXT-DAY SOUPSGREEN SOUPSKINDERSOUPSJUST ADD WATERBEANS, BEANSSLIM-DOWN SOUPSPLUGGED-IN SOUPSSOUP SOCIALSOUPS BY THE FORMULARESOURCESINDEXCONNECT WITH HHMH
Page 9
We Love Soup and You Should TooWhenever anyone asks “What’s your favorite dish to cook?” my answer issoup. I know that sounds broad. They’re probably wondering whether I do akiller mac & cheese or have a special way with roast chicken. But I answersoup, because no matter what type it is—whether it takes 20 minutes or 2hours, whether it’s light and velvety or hearty and chunky, warm andcomforting or chilled and refreshing—I love them all. If you’ve picked up thisbook, perhaps you already agree with me that soup has an awful lot going forit. Here are some of the highlights.To start with the obvious, it’s a comfort food. With most comfort foods,though, if you packed them with healthy ingredients—whole grains,vegetables, beans—they’d feel like, well, health food. Soup is different. It feelsrich and indulgent. Maybe it’s the way it fills you up or the savoriness of thebroth. Think of a bowl of tomato soup. You can make an easy one withcanned tomatoes, onions or garlic, chicken broth, maybe a little thyme orbasil (see our recipe). Puree it, sit down to a bowl and taste. It’s tangy andsavory. The texture is smooth and creamy. It’s intensely flavorful … rich even.But it has just a few good-for-you ingredients. That’s the alchemy of soup.Soup is easy and forgiving. There’s not a lot of stressful multitasking insoup-making. On occasion, you might have two pans going at once, say abatch of beans simmering while you sauté vegetables to add later. Usually,though, it’s all in one big pot (less mess at the end) and can be left alone tobubble away without much oversight. I’ll put one on and head out to walk mydog. Or if it’s in the slow cooker, go to work for the day. It’s that easy.Soup’s also a perfect vehicle for improvisation. Got a recipe for vegetablenoodle soup but don’t feel like noodles? How about rice instead? Maybepotatoes. Don’t have a bunch of kale for tonight’s recipe? Throw in a bag offrozen spinach. Want to make something vegetarian? Swap the beef orchicken broth for vegetable broth. The bottom line is you’re probably notgoing to mess it up. And you will end up with a delicious meal. (If you need alittle guidance on how to start improvising, check out the Soups by theFormula.)When it comes to feeding a crowd or a family with a hectic schedule, soupis there to bail you out. You can eat a soup right when it’s done, and that
Page 10
is there to bail you out. You can eat a soup right when it’s done, and thatsame soup can just as easily hang for an hour until a kid gets home frompractice. I love to make soup for a casual get-together. I can make it beforeguests arrive, then its flavors can meld until hunger strikes. And leftovers rule—I package up individual servings to have ready-to-go lunches throughoutthe week. Plenty of soups take well to the freezer too. I like to stockpile quartcontainers of frozen soup so I have something for dinners when I just don’thave time to cook from scratch.Why These Soups?There are a zillion soup cookbooks (judging by my bookshelf, I may own halfof them) and a bajillion-zillion soup recipes online. So what makes this onespecial? This book is different because it’s an EatingWell collection of soups.We’re a magazine brand based in Vermont, dedicated to helping our fans eatdelicious food that happens to be good for them. We believe cooking meals,made from whole ingredients, with plenty of flavor and lots of love is one ofthe essential joys in life. And it doesn’t hurt that when you eat the EatingWellway, you feel awesome too.All year long our editors dream up new ideas and consult newcontributors. That makes this a very different kind of book from one by asingle author. It is a tapestry of sorts, reflecting the best soups we havetested, tasted and published over the years. It includes cuisines from Mexicanto Singaporean. Recipes range from Ribollita by celebrity chef LidiaBastianich to Matzo Ball Soup with Fresh Dill from James Beard Awardwinner Kathy Gunst. Southwestern experts Bill and Cheryl Jamison haveshared their Grilled Tomato Gazpacho and prolific Indian cookbook authorRaghavan Iyer teaches us how to make Paprika & Red Pepper Soup withPistachios.We’ve also sprinkled essays throughout the book. In each, contributorsshare their thoughts on soup-making. For example, Anna Thomas, ascreenwriter and cookbook author, explains how she became obsessed withwhat she calls green soups, those that are jam-packed with green vegetables.Anna’s recipes converted us into green soup devotees. Along with her essay,
