- Hardcover: 192 pages
- Publisher: William Morrow Cookbooks; 1 edition (December 16, 1998)
- Language: English
- ISBN-10: 0688153003
- ISBN-13: 978-0688153007
- Product Dimensions: 8 x 0.2 x 8 inches
- Shipping Weight: 1.7 pounds
- Average Customer Review: 72 customer reviews
- Amazon Best Sellers Rank: #687,057 in Books (See Top 100 in Books)
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Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day Hardcover – December 16, 1998
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Soup seems to revive the spirit even as it contents the stomach. In Judith Barrett's case, it also helped her lose 10 pounds. These low-fat and reasonably low-calorie soups, she claims, provided filling comfort as she cut back on calories and on the overall quantity she ate, helping her lose weight and keep it off.
The 100-plus recipes in Saved by Soup contain, at maximum, three grams of fat per three-quarter-cup portion. (Most of us eat more than that, and in restaurants a serving is at least a full cup.)
Barrett explains how to de-fat homemade stocks and store-bought broth. Her recipes start with a light, clear consommé graced with angel hair pasta and fine strips of fresh spinach, then progress to hefty Pasta e Fagioli, a section on chowders, chicken soups both thick and thin--including one with fluffy matzoh balls--and verdant spring soups like Creamy Watercress. There are rustic Italian minestre and chilled soups for summer. Perhaps best of all are chili-spiked Racy Red Lentil and clever, chunky Summer Fruit "Minestrone," a melange of fruit cut up in mint-perfumed orange juice.
The nutritional analysis provided for each recipe proves Barrett's point--that soups can be both lean and flavorful. Glorious color photos show that they can also be eye filling. --Dana Jacobi
From Publishers Weekly
There isn't a single soup in Barrett's collection that doesn't sound delectable?and this is quite impressive considering none of her recipes contains more than three grams of fat. Looking for a way to lighten up family meals, Barrett (coauthor of Risotto) discovered that soup was not only fun to make but, with a few tricks, could be conveniently dietetic. Her homemade, de-fatted stocks?chicken, fish and roasted vegetable?provide the backbone for everything from Vidalia Onion Soup to Pasta e Fagioli. Substituting buttermilk for cream doesn't detract from the richness of New England Lobster and Corn Chowder, and doesn't add the fat, and pureed vegetables make Leek and Celery Root Soup with Fresh Crabmeat and Dill far more luxurious than its 2.9 grams of fat would indicate. Nutritional analyses follow each recipe; it's encouraging to note that cooks need not cut out potatoes, pasta, legumes, rice or cheese to achieve dietetic acceptability. After an introduction to making stocks, the book moves on to recipes that incorporate beans, seafood and chicken, to assorted ethnic and seasonal soups, finishing with refreshing fruit combinations (Honeydew and Lime Soup, for example). These diet-friendly selections should be just the ticket for post-holiday calorie counters. Photos not seen by PW.
Copyright 1998 Reed Business Information, Inc.
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Top customer reviews
I made two of the soups, both of which were terrible. They were thin, watery, and flavorless -- and these weren't broth-based recipes that are tended to be thin. There are very few spices called for, and spices are essential for flavor when one is cutting out fat. I can't get rid of this book fast enough.
It's not hard to take a good soup recipe and tweak it to reduce fat and calories. I suggest you do that and give this gimmicky book the swerve.
The recipes are easy, nourishing, healthful and freeze well for later reheating.
It gets me to use many veggies I probably would not have thought of using together, and the results are delicious!
It's a book I use over and over again -- I wish it were back in print!
I have also given the book as a Christmas present (along with a soup ladle)to many of my friends.
Some of my favorite recipes are Fennel and Broccoli Soup, Spicy Cauliflower and Potato Soup, Potato Potage Parmentier, and Creamy Fennel Soup with Shrimp (although I like this one better without the shrimp).
The technique of combining vegetables and broth and then pureeing it all to create a creamy finished soup is a fundamental lesson I've learned from this book. There are lots of other styles of soup recipes in the book,such as consommes, bean, and fish soups that use different techniques, that are also delicious. There's lots to choose from here, even summer chilled soups and soups made from fresh fruit.