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Product Details

  • Paperback: 168 pages
  • Publisher: Chronicle Books (January 1, 2004)
  • Language: English
  • ISBN-10: 0811835286
  • ISBN-13: 978-0811835282
  • Product Dimensions: 8 x 8.8 x 0.7 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #108,137 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This satisfying, manageable cookbook highlights some of the most popular international recipes for vegetarian soup with vibrant photographs and easy directions. Some soups are familiar, like Minestrone or Black Bean Soup, while other recipes, such as Fresh Tomato-Orange Soup, Chestnut Soup and Wild Rice-Cranberry Soup, are unexpected and make this book stand out. Mitchell (The 15-Minute Gourmet) emphasizes pleasure in cooking and presentation; even humble Cream of Tomato Soup is topped with puff pastry crowns without losing its homey feel. Tantalizing photos emphasize the elegant unfussiness of soups like Yukon Gold Potato. Home cooks will find practical tips sprinkled everywhere, like how to replace fresh tomatoes with canned when out of season or how to find and prepare dried Chinese wheat-flour noodles. A helpful list of these tips appears at the beginning, making the book easy to navigate. There are 19 vegan recipes, ranging from light Miso Soup to the filling Cashew-Carrot Stew-in addition, almost every recipe has instructions for vegan preparation (Caramelized Onion Soup is just as winning without the goat cheese). With a section on heartier vegetarian stews such as Acorn Squash and Fava Bean, a Greek-influenced Spicy Green Bean and Potato Stew, and an excellent Indian Cumin-Scented Coconut Milk Stew (as well as with fruit soups like Strawberry-Rhubarb Soup and Gingered Pear Soup), this book makes a convincing argument for soup as the star course of any meal.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Paulette Mitchell is known internationally for her quick-to-prepare recipes with gourmet flair. She has taught cooking for 27 years and is a lecturer, television personality, and the author of 10 cookbooks. She lives in Minneapolis.

William Meppem is originally from Sydney, Australia and is now a New York based photographer. His work appears in Food & Wine, Martha Stewart Living, and Vogue Entertaining, and in A Beautiful Bowl of Soup (0-8118-3528-6) and Modern Greek (0-8118-3480-8

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Customer Reviews

4.8 out of 5 stars
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See all 37 customer reviews
This is hands-down the best cookbook for soup I own.
Scottie Hill
Not just for the recipes but for the clean design and beautiful photographs.
Jazzbrat
I have tried several recipes in this book and they have all been good.
S

Most Helpful Customer Reviews

197 of 202 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on April 25, 2004
Format: Paperback Verified Purchase
It is much easier to identify very good and very bad cookbooks than it is to identify the merely good or average cookbooks. I saw the beauty of this book with the first recipe I prepared from it. I have read two other books on soup by very famous cookbook authors Barbara Kafka and James Peterson and I would recommend this little book over both of their works. Both of these other works are good, worthy of five stars, but this volume by Paulette Mitchell is better for the price.
The fact that it is limited to only vegetarian and vegan recipes detracts not one wit from its value to the general cook. If this means anything at all, it means that the recipes will be less expensive and faster to prepare than recipes including meat. It especially means that you can make an appropriate homemade vegetable stock for these recipes very cheaply and easily, with no chicken sanitary problems to deal with.
The main body of the book with the chapters of soup recipes covers:
Creamy Soups featuring curried carrot, potatoes, squash, chestnuts, bell peppers, fresh peas, and peanuts
Chunky Soups featuring black beans, red lentils, chickpeas, asparagus, miso, minestrones and ribollita.
Chilled Soups featuring Vichyssoise, borscht, lettuce soup, avocado soup, and gazpacho
Dessert Soups featuring berry-wine, strawberry-rhubarb, gingered pear, and brandied pumpkin.
The chapter on chunky soups comprises about half the recipes. It should be clear from this list that most of the major soupy players are present. The only major type of soup one may miss is seafood chowders. For that, you can go to Jasper White's excellent book, '50 Chowders'.
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46 of 47 people found the following review helpful By Jazzbrat on September 10, 2007
Format: Paperback Verified Purchase
I love this book. Not just for the recipes but for the clean design and beautiful photographs. Everything about this book makes you want to use it over and over.

I do have one word of caution. Her miso soup recipe calls for you to boil the miso. She makes an effort to explain how beneficial miso is for your health but unfortunately, boiling miso destroys all of the good enzymes.

Add it at the end by turning off the heat, mix in your miso, and wait a few minutes before serving. Heat activates the enzymes but, again, boiling will destroy them.

Aside from this small detail, it is one of my favorites amoung my vast collection of cookbooks.
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41 of 45 people found the following review helpful By Beth on November 20, 2005
Format: Paperback
What I love about this cookbook is that not only are the recipes are delicious, but they are unique, and the ideas for presentation are great too. We especially love the recipe for Moroccan Stew. It is very flavorful, filling, and healthy, like all the recipes I have tried from this book.
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34 of 37 people found the following review helpful By R. Myhrum on June 30, 2006
Format: Paperback
I purchased this as a present for a friend who was graduating from college. He's not the most cooking-saavy individual, but the colorful pictures and clear instructions in this book made him want to begin making beautiful bowls of soup right away. Although the selection of recipes is not as wide as one might hope (more space than I would like is taken up by "dessert soups"), everything in the book is delicious and presented in creative, eye-appealing ways.
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10 of 10 people found the following review helpful By Sarah D. Zeola on August 10, 2007
Format: Paperback
This book is the perfect soup cook book. I really love soup and wanted some new and interesting recipes. This book definitely delivered! I have tried many of the recipes and all of them were delicious. Each recipe is very unique and my favorite so far is the roasted vegetable soup. The roasting causes a sweetness and carmelization that is delicious and even though there are a lot of ingredients prep is quick because it is mostly just chopping up veggies.

One of my friends was recently diagnosed with Celiac Disease and this book is helping her through her tough time with her new dietary restrictions. She is not able to use any canned broths or bouillions that you could buy at the store so the vegetable stock recipe in this book is helping her to be able to eat the soups she loves again.

This is a great book!
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12 of 13 people found the following review helpful By a reader on November 8, 2009
Format: Paperback
I am not a vegetarian, although I probably eat a lot less red meat than most people. My review is aimed at those who are not vegetarian and wondering if they should get this book.

If you love good soups, the answer is unambiguously "YES!"

The recipes I've tried so far have been excellent; very interesting and very flavorful. I honestly didn't even notice that it lacked meat.

The Acorn Squash and Fava Bean Stew recipe so far is my favorite. It's pretty amazing how well the different ingredients interact with each other, especially the chard which I've never cooked with before. And the fava beans give you the protein you need to cover for the lack of meat.

Since it's getting into the cold time of year, when soups are just glorious, I love to make batches of soup, freeze the leftovers, and then throughout the work week reheat for a hearty flavorful and warm comfort food. If that sounds like you and you'd like to try some different and tasty soup recipes, this is your book.
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27 of 33 people found the following review helpful By Veronique Cote on June 20, 2007
Format: Paperback Verified Purchase
I think a good cookbook should have an image for every recipe.
This cookbook has beautiful images, but I wish they would show me an image of the cooked soup instead of images of the ingredients. I know what a raspberry looks like, but I have no idea about raspberry soup.
Else than that I think that the yummy titled of the recipe make up a little bit for the lack of images, they all sound good. They are simple yet not obvious soups. They have refined ingredients, but not obscure, you can find everything at the grocery store.
My only other critique would be that the organization of the explanation is trying to simplify the flowing of the making process, but I think it is just confusing. I would like a 1-2-3 kind of book, but this one is more like a flowing text wich makes it hard to follow once you are in the kitchen with your stuff cooking fast.
Over all it seems to be a good book, full of nice little recipies. I just wish there was more images...
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