Author Saulsbury is the winner of The Food Network Recipe Showdown Grand Prize and has a solid reputation for her healthy, flavorful recipes. And in troubled economic times, Enlightened Soups is the perfect answer to offering families rich, hearty dishes using a variety of ingredients.
Part of an “Enlightened Cooking Series,” these soup recipes are easy to follow and contain easily obtainable ingredients for the home cook. Recipes in this collection are low in fat and low in calories using the healthiest cuts of meat, fats and oils, fresh herbs and vegetables. These savory dishes can all be made in sixty minutes or less, the perfect answer for harried working people.
This book is broken into categories: pureed, meat, poultry, seafood, vegetable and legume soups, with four pages of color photographs at the front of the book. The introduction offers helpful tips in soup preparation, seasoning, cutting the fat when sautéing vegetables, preparing pureed soup in a blender, adding dairy products, when and how to use canned ingredients, dried spices and herbs, page after page of helpful instructions that inspire confidence in even the novice cook.
The recipes are fabulous: Corn and Crab Chesapeake Chowder; Gingered Fish and Watercress Soup; Smoky Chili-Beef Soup; Mushroom, Barley and Bacon Soup; vegetable Tortellini Soup; Japanese Soba Soup; Tunisian Aromatic Fish Soup; Rustic sausage Soup; Green Chili Chowder; and Winter Minestrone, to name a few.
Indices at the back provide time estimates for particular soups, spring and summer soups, vegetable soups and very low-calorie soups. This is one of the most comprehensive soup cookbooks I own, a bit stained by use but an invaluable guide for terrific and hearty recipes.
“I live on good soup; not on fine words.” (Moliere)