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Download An Exaltation of Soups: The Soul-Satisfying Story of Soup, by Patricia Solley PDF

By Patricia Solley

All through heritage and world wide, soup has been used to carry convenience, heat, and strong overall healthiness. A bowl of soup can characterize so much—celebrations, significant existence passages, and the standard. encouraged via Patricia Solley’s web site,, and arranged based on function—soups to heal the in poor health, get over childbirth, soothe a hangover, attract the thing of your affection, and mark unique events and holidays—An Exaltation of Soups showcases greater than 100 of the easiest soup recipes of all time, together with:

• Festive marriage ceremony Soup with Meatballs from Italy
• Egyptian Fava Bean Soup, made to provide energy to convalescents
• Creamy Fennel Soup with Shallots and Orange Spice from Catalonia—perfect for wooing a lover
• Hungarian “Night Owl” Soup, designed to chase a hangover
• highly spiced Pumpkin and cut up Pea Soup from Morocco, served to have a good time Rosh Hashanah
• Tanzanian Creamy Coconut-Banana Soup for Kwanzaa

Spiced with soup riddles, soup proverbs, soup poetry, and informative sidebars concerning the lore and legends of soup during the a while, An Exaltation of Soups is a steaming bowl of goodness that's absolute to satisfy.

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Extra resources for An Exaltation of Soups: The Soul-Satisfying Story of Soup, As Told in More Than 100 Recipes

Sample text

Drop the peanuts, one by one, into the center of a dish of "Dot" Chocolate made ready for use; lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose, but a silver oyster fork answers nicely) to make groups of three nuts,−−two below, side by side, and one above and between the others. ] Select nuts that are plump at the ends. Use them without blanching. Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly drop the nuts, one at a time, into the center of it; push the nuts under with the fork, then drop onto waxed paper or oil cloth.

To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. Serve with a vanilla sauce. VANILLA SAUCE 2 level tablespoonfuls of butter, 1 cup of boiling water, 2 level tablespoonfuls of flour, 4 level tablespoonfuls of sugar, Pinch of salt, 1 teaspoonful of vanilla. Melt butter in saucepan, add flour and salt and mix until smooth; add slowly the boiling water, stirring and beating well. Add sugar and milk. COCOANUT SOUFFLÉ 1 cup of milk, 1 pinch of salt, 3 level tablespoonfuls of flour, softened in a little cold milk.

Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add flour (in which is mixed the baking powder) and milk, alternately, until all 41 added. To one−third of the mixture add the cocoa, and drop the white and brown mixture in spoonfuls into small, deep pans, and bake about forty minutes in moderate oven. COCOA BUNS 2 tablespoonfuls of butter, 1/3 a cup of sugar, 1 egg, 1/4 a teaspoonful of salt, 1 cup of scalded milk, 2 compressed yeast cakes softened in 1/2 a cup of warm water, 1/4 a teaspoonful of extract cinnamon, 1/2 a cup of Baker's Breakfast Cocoa, 3−1/2 to 4 cups of flour.

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