Soup is delicious, nourishing, and endlessly versatile. Around the world and throughout the seasons, soup is a favorite pleasure. Who doesn't love a fragrant, steaming bowl of soup when cold winds howl outside? And a chilled bowl of soup can be a light and soothing meal in the hottest months of summer.
Now Lydie Marshall, a beloved cooking teacher in France and America, serves up something for everyone: 140 mouthwatering recipes for soups and accompanying salads, breads, and desserts to make a meal. Lydie offers a wide range of her favorite soup recipes, from classics like New England Clam Chowder and Onion Soup to new favorites like Red Lentil Soup with Curry or Fava Bean Soup with Mint and Feta Cheese. Make a meal of Lydie's Tuscan Ribollita (the twice-cooked Tuscan bean soup), Chicory Salad with Bacon, Croutons, Poached Eggs, and a loaf of Poilane bread, finished with Vanilla Cream with Prunes Soaked in Brandy. All the recipes are here in Soup of the Day clear, accessible, delicious.
Soup of the Day is a fine collection of inviting, simple, delicious recipes, written in the reassuring style of a longtime cooking teacher who knows what home cooks want. With a foreword by Calvin Trillin, soup lover and Lydie Marshall fan, Soup of the Day is a welcome kitchen companion.
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About the Author
Lydie Marshall is the author of Soup of the Day, A Passion for My Provence, A Passion for Potatoes, Chez Nous, and Cooking with Lydie Marshall. She owns Chez Lydie en Provence cooking school in Nyons, France. She divides her time between France and New York.
Read an Excerpt
Soup of the Day150 Sustaining Recipes for Soup and Accompaniments to Make a Meal
By Lydie Marshall
Harper Collins PublishersCopyright © 2003 Lydie Marshall All right reserved. ISBN: 006018809X
Fresh Corn Soup With Basil and Garlic
This soup is a creation of the chef-owner of Etats Unis, a very nice bistro in New York City. If you are not cooking fresh corn right away, refrigerate it in its husk as soon as you have bought it, but try to eat it the same day as purchased. There are so many local farms today, it should not be difficult to buy fresh corn that's just been picked.
6 ears of corn 6 cups water 2 teaspoons salt Freshly ground black pepper 1 cup basil leaves, loosely packed 2 garlic cloves 1 tablespoon butter
Stand the corn in a soup plate and cut off the kernels with a sharp knife but leave a thin layer of pulp on the cob; avoid cutting off tough cob fibers.
Bring the water to a boil in a 4-quart saucepan. Add the corn kernels and season with salt and pepper. Bring to a boil once more. Cover, lower the heat, and simmer until the corn is cooked; it should be no more than 5 minutes for very fresh corn.
In several batches, purée the corn with its liquid in a blender or food processor. If the soup is too thick, thin it with milk and forcethrough a sieve if the soup is not smooth. Taste the soup and correct seasoning.
While reheating the soup, mash the basil, garlic, and butter in a mortar. Add 1 teaspoon of the mashed mixture at the bottom of each soup plate and pour the hot soup over it.
Onion, Bread, and Cheese Soup
This soup is a simpler version of the famous Onion Soup (page 18). This one is generally cooked with water but of course with a broth made either with beef, chicken, or vegetables, the soup will be richer. I make this even in the summer months; it is so delicious you forget the hot weather.
3 tablespoons butter 6 cups sliced onions (11/3 pounds) 2 tablespoons flour 1 large garlic clove, peeled and pureed 6 cups Beef Broth (page 2), Chicken Broth (page 3), Vegetable Broth (page 5), or water 1 bay leaf Salt to taste 2 cups grated Gruyère 6 thin slices of Poilane or Tuscan bread (156-59)
In a 6-quart heavy-bottomed pot, melt the butter. Add the onions and cook for 5 minutes over medium high heat, stirring the onions very often so they do not burn.
Stir 2 tablespoons flour into the onions and continue cooking and stirring for another 10 minutes until the onions are golden but not browned.
Stir in the garlic. Pour the broth or water over the onions. Sprinkle with salt and add 1 bay leaf. Cover and simmer for 20 minutes.
In a large soup tureen, layer 3 slices of bread at the bottom of the pot, cover with half the cheese, then cover with the last 3 slices of bread and top with the remaining cheese. The soup can be prepared ahead of time up to this step.
When ready to serve, reheat the onion broth and when boiling hot, pour it over the bread and cheese and serve immediately.
Excerpted from Soup of the Day by Lydie Marshall
Copyright © 2003 by Lydie Marshall
Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Most Helpful Customer Reviews
I suppose I was looking for something a bit more everyday when I picked this book up. Many recipes did sound fantastic, but many seemed like way more work than I am interested in contributing to soup. If I were to have the time and ambition to attempt exciting or unique soups, this book would have come in handy. Also, my wife was upset that there were no pictures... apparently that is a killer to some cookbook lovers out there.