From Publishers Weekly
Madison continues her quest to make vegetarian food palatable to all, banking on her belief that soups are "almost universally popular." Still, though the author of Vegetarian Cooking for Everyone
mostly refrains from using tofu, few of her recipes are as "uncontrived" as she claims: for instance, Roasted Fall Tomato Soup is vastly better than anything canned, but the curry, saffron and quinoa swirled in may intimidate the palates of less ambitious cooks. The other recipes—including hearty broths, bean soups, lentil soups, grain-thickened soups and soups for each season—either riff on classics or take wholly innovative directions. This approach will attract experienced cooks bored with the usual noodle soups or minestrones, and who have access to top-quality spices and vegetables, plus plenty of time and patience. While not all of the recipes are demanding, readers who are willing to commit the necessary effort will be rewarded by rich layers of taste in elegant selections like Rice and Golden Turnip Soup with Fontina Cheese. An excellent opening section on stock sets the stage, and in the margins Madison provides helpful tips on ingredient buying, preparation, presentation and wine accompaniment. Her fans, as well as soup connoisseurs, are sure to lap this book up eagerly. Photos.
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From the Inside Flap
Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, Madison serves up a selection of soups ranging from elegant first courses to substantial one-dish meals.
Madison begins with a soup-making primer and streamlined recipes for vegetable stocks--like a simple-to-prepare Roasted Vegetable stock--which are the foundation for many of the recipes that follow. Light soups like the Mexican Tomato Broth with Avocado and Lime make for delectable beginnings to a meal. Cooks looking for heartier choices will find such satisfying dishes as Navy Bean and Winter Squash Soup with Sage Breadcrumbs or grain-based soups like Quinoa, Corn, and Spinach Chowder. Organized by seasons, the recipes make the most of the freshest produce-from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a rich, autumnal Roasted Eggplant and Pepper Soup. A spoonful of Cilantro Salsa is just an example of Madison's tricks for improving prepared soups when fresh vegetables--and time--are in short supply.
"Vegetable Soups from Deborah Madison's Kitchen provides enticing ways to enjoy many of those daily servings of vegetables and grains we all need. Featuring 50 stunning full-color photographs, serving suggestions, and ideas for creative garnishes, this is a soup lover's bible for healthful and delicious meals in a bowl.