All-Time Best Soups by Cook's Illustrated Magazine

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  • Sweet potato soup

    • hillsboroks on March 12, 2020

      This recipe was good but not great mainly because I used a couple of yellow sweet potatoes instead of red yams. But I needed to use up the sweet potatoes and this sounded good. I made a 1/2 batch following all directions exactly except for the seasoning. At that point I realized I needed to do something to punch up the flavor and ended up tripling the brown sugar and vinegar plus adding a generous amount of fresh ground pepper. It was beginning to taste better but what really helped stirring a half teaspoon of yellow miso in each bowl at the table. I had seen other sweet potato soup recipes with miso in them so I set the miso on the table and let everyone decide for themselves. I thought with the added miso the soup could have been bumped up to 5 stars. I will try it again with the yams.

  • Spicy Moroccan-style lamb and lentil soup (Harira)

    • IndyGirl on October 26, 2019

      1. I didn’t use oil for the harissa. Just tossed the spices sans garlic at the end. 2. Used lamb stew meat. If using lamb stew meat, add the lamb later so it doesn’t get tough. 3. Used spray oil to brown the lamb, next time use oil if browning lamb stew meat. Perhaps shoulder meat won’t need oil. 4. Used red lentils since I didn’t have green lentils. 5. Use white or yellow onion and cut fine. Red onion didn’t disintegrate. 6. Use fresh tomatoes, or 1 pound canned tomatoes. Don’t add extra tomatoes.

  • Great carrot-ginger soup

    • joyous on March 15, 2017

      Really great carrot and ginger flavor. I would definitely make this again.

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  • ISBN 10 1940352800
  • ISBN 13 9781940352800
  • Published Aug 01 2016
  • Format Hardcover
  • Page Count 191
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

There’s a whole big world of soup—every country, every culture, every family has its traditions and well-loved recipes. So how do you find the keepers, the very best recipes to add to your repertoire? You look to Cook’s Illustrated. All-Time Best Soups features definitive takes on classic soups that offer tips for coaxing the most flavor out of ingredients as well a new recipes that blend favorite flavors with delicious results. Making soup isn't just for weekends or cold-weather months anymore. All-Time Best Soups is part of a special series of focused recipe collections showcasing the best of the best. Each hardcover book is filled with foolproof recipes handpicked from a quarter-century of Cook's Illustrated magazine as well as expert testing information, tips from the test kitchen, and beautiful full-color photography. All-Time Best Soups and All-Time Best Appetizers are the first two titles in the series. New titles will be added to the series each year. Featured recipes include: Italian Chicken Soup with Parmesan Dumplings, Broccoli-Cheese Soup, Matzo Ball Soup, Ultimate French Onion Soup, Vietnamese Beef Pho, Beef Barley Soup with Mushrooms and Thyme, Vegetable Shabu-Shabu with Sesame Sauce, New England Clam Chowder, Creamless Creamy Tomato Soup, Hearty Minestrone, Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream, and many more

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