• bobdahlin on July 28, 2018

  I've made the Thai-Style Chicken and Cellophane Noodle Soup (page 113) 19 times over the course of five years. I love it, and guests do too. I also love the hot sauce, but beware. It is HOT.

• sturlington on March 03, 2015

  Grilled Vegetable Soup on page 275 has been left out of the index.

Notes about Recipes in this book

• Spicy cold cucumber soup with yogurt

  • okcook on August 15, 2015

    This soup is very easy to make using the food processor but it is kind of bland for our tastes so I added some chopped East Indian chutney and wow now this a great soup. Hot and spicy but the yogurt has a cooling refreshing effect. Kind of reminds me of raita

• Indian curried lamb soup

  • zorra on February 19, 2016

    My first recipe from this book, & a good one. Combined just the ingredients I had in mind with flavorful seasonings. I use about 3 lbs lamb & skipped the cream. Basmati is a welcome addition.

• Indian-style curry and coconut fish soup

  • zorra on February 19, 2016

    Made a smaller quantity of this tasty soup. Instead of fish broth from scratch, just used water & some fish sauce, which was fine as the recipe is full of flavor.

• Mexican corn, tomato, chili, and chicken soup

  • sgmann on August 26, 2011

    I can't find this recipe in Peterson's book, although there is a chicken and tomatillo soup. Did I somehow miss it?

• Bay scallop soup with snow peas

  • eve_kloepper on March 10, 2015

    Lovely, but a bit sparse for me. Next time I plan to add some shiitake mushrooms and cellophane noodles, and garnish with cilantro.

• Chicken noodle soup

  • sturlington on March 11, 2015

    Very easy and tasty soup. I added onion and celery as well. The headnote indicates that this is a soup meant to be tinkered with, but it's also a quick soup that can be easily thrown together for lunch.

• French farmer's vegetable soup (Soupe cultivateur)

  • sturlington on March 03, 2015

    An excellent soup, easy to make and tasty reheated the next day.

• Slow-cooked broccoli soup with garlic and olive oil

  • sturlington on March 17, 2015

    Tasty but not necessarily appetizing to look at. This soup would work as an appetizer or a very light lunch.

• Southern French vegetable soup (Soupe au pistou)

  • sturlington on May 05, 2013

    P258. Requires dried beans, soaked and cooked, but they can be left out, according to the headnote; do not substitute canned.

• Scotch broth

  • bching on March 18, 2020

    Good, fresh tasting. I thought the broth was a little strong but my husband loved it.

• Chinese-style short rib soup with Chinese vegetables

  • Barb_N on September 01, 2014

    SandJ- I could not find this in the index (no "Chinese" or "short rib" listing) but I found it in the Table of Contents section Noodles, Wontons, Stuffed Pasta and Dumplings- in my 2001 edition on page 118. It looks wonderful, but does not contain any noodles etc. These are only mentioned in the end note which explains how to make a quick version.

  • Barb_N on January 14, 2016

    I finally made this broth to create room in the freezer. Once the broth is made (for me, a two day process) the recipe comes together quickly. The broth is flavorful and complex. I added in some of the shredded meat, rice noodles, mushrooms and mustard greens. It sort of sacrifices the short ribs to the cause; if I make it again I will use a different cut of beef or make bone broth.

  • RecipesLost on August 30, 2014

    Can't find this one... Checked index and TOC. Any help would be appreciated. Maybe certain editions don't have this recipe?

  • RecipesLost on September 04, 2014

    First edition here, so we guess an upgrade is needed in order to link up with this recipe. Thank you Barb_N

• Chicken tagine with apricots, raisins, and almonds

  • ashallen on October 20, 2019

    Delicious. The sauce in this braised chicken dish is intensely fruity and tangy yet well-balanced. I usually use organic, uncultured Turkish apricots which seem to me to have a darker, more complex flavor than sulfured apricots. The first time I made this dish, I accidentally scorched the sauce a bit while reducing it - but the extra caramel notes ended up being excellent!! We like the sauce so much that I usually double the quantities for the sauce ingredients. Mixing in a couple of cups of cooked chickpeas, particularly if there's extra sauce, also works really well. [Cross-post for Splendid Soups/ Sweet Wine.]