Title: 300 Sensational Soups
Author: Carla Synder & Meredith Deeds
About the Book:
A good soup nourishes the soul as well as the stomact, spreading a feeling of satisfaction and contentment. Hot soup is warming on a winter day, while cold soup is equally welcome in the heat of summer. With these outstanding recipes, you’ll discover something for every season, mood and occasion. The incredible variety offers everything from traditional comfort food to exotic taste sensations. Whether you’re preparing dinner for your family or an elegant dish for guests, the perfect bowl of soup awaits you every time.
There’s nothing better than a bowl of hot soup when the cold weather hits. It’s freezing right now where I live in Nova Scotia so I’m looking for some good soup recipes to try to warm us up. This is one of the best cookbooks I’ve come across for soup recipes. It has recipes with simple ingredients as well as recipes for more adventurous tastes.
Each chapter features a different type of soup and all recipes include tips and techniques for that particular recipe. Check out the topics for each chapter!
- Soup Stocks
- Chilled Soups
- Fresh from the Garden Vegetable Soups
- Beans, Beans and More Beans Soups
- Cheese Please Soups
- Hearty Soups for Meat Lovers
- Chicken and Turkey Soups to Comfort the Soul
- Go Fish: Fish and Shellfish Soups
- Chow Down Chowders
- A World of Soups
- Just Dessert Soups
- Gilding the Lily: Toppings and Garnishes
I was particularly intrigued by the Dessert Soup chapter as I’ve never heard of a Dessert Soup before! Blackberry and White Chocolate Soup anyone? I’m definitely going to have to try this!
The recipe I did make and am going to share with you today is Easy Chipotle Chicken Soup. It was fast and easy to make and the chipotles really give it a nice kick. I’ve been sick for the past few weeks and I felt better after eating this soup. I didn’t use the cilantro or lime in mine.
Easy Chipotle Chicken Soup
- 6 cups of chicken stock (I used Chicken Broth)
- 4 cloves garlic, thinly sliced (I used a garlic press for mine)
- 1-2 chipotle chile peppers in adobo sauce, minced
- 1/2 tsp freshly ground black pepper
- 1 can (540 mL) chickpeas, drained and rinsed
- 3 cups cooked chicken, shredded
- 1 avocado, diced
- 1/4 cups chopped fresh cilantro
- 1 lime, cut into 6 wedges
- In a large pot, bring stock, garlic, chipotles and salt and pepper to taste to a boil over medium-high heat. Reduce heat and simmer for 15 minutes to blend the flavors. Add chickpeas, chicken and salt to taste.
- Ladle into heated bowls and garnish with cilantro, avocado, tortilla strips and lime wedges. Diners may squeeze the lime over the soup, if they desire.
*I received a copy of this book to review but I was not financially compensated in any way. The opinions expressed are my own and are based on my observations while reading this novel.*