In Souped Up
, Sally Sampson offers dozens of recipes for just about everyone's favorite comfort food. Whether as a first course or as a main course, soups offer a vast spectrum of flavors and soothing textures. Sampson divides soups into categories: pureed, cream, chunky, bean, chicken, fish, chili, chilled, and gazpacho. She also has a chapter on stews, a sort of transitional zone between soup and braised meat entrees. Sampson's soups cover many traditions, but there is only one Asian soup, a singular offering from Vietnam. Beyond standards, Sampson has recipes for squash soup with lime, garlic, and ginger; cucumber and walnut soup; curried spinach and lentil soup; and tropical fruit gazpacho. To round out a meal featuring one of these soups, she records some bread recipes to provide contrasting texture. For those needing even more sustenance, Sampson introduces seven sweets, such as brownies, oatmeal lace cookies, and an adaptable fruit tart. Mark KnoblauchCopyright © American Library Association. All rights reserved
About the Author
is the author of The Bake Sale Cookbook,
the James Beard-nominated The $50 Dinner Party,
and Recipes from the Night Kitchen.
With Todd English, she is the coauthor of The Olives Table, The Olives Dessert Table,
and The Figs Table.
The former owner of a specialty foods shop, she is currently a senior writer at Cook's Illustrated
and has written for Self, Bon Appétit, Food & Wine, The Boston Globe, Boston Magazine,
and the Boston Phoenix.
She lives with her family in Watertown, Massachusetts.