The Soup and Bread Cookbook by Beatrice Ojakangas

  • Basic chicken stock (page 2)

    from The Soup and Bread Cookbook: More Than 100 Seasonal Pairings for Simple, Satisfying Meals The Soup and Bread Cookbook by Beatrice Ojakangas

    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken necks; chicken bones; Spanish onions; celery; carrots; bay leaves; black peppercorns; parsley; thyme sprigs
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Notes about Recipes in this book

  • Parsnip and tahini soup

    • Jenjeanh on February 06, 2020

      Used some carrots in place of some parsnips. Really good.

  • Spiced zucchini soup

    • hillsboroks on August 23, 2021

      This is such a fast, easy soup with lovely flavor and, best of all, it uses up some of the many garden zucchinis. This soup is delicately spiced with the cumin and coriander which takes it a step above most other vegetable soups and with the added potato it becomes nice and thick which is the way my husband likes it.

  • Autumn root vegetable chowder

    • Jenjeanh on March 24, 2020

      Good. Omitted cheese and flour, used coconut milk and added about 2 Tbsp nutritional yeast

  • Italian bean and Swiss chard soup

    • bktravels on December 19, 2020

      This soup was lacking something. If I make it again, I would add mushrooms, carrots, and maybe tiny meatballs.

  • German lentil soup

    • Jenjeanh on October 27, 2023

      Added carrots, celery and potatoes

  • Onion barley soup with mushrooms

    • Jenjeanh on February 06, 2020

      To get a head start try boiling the barley in water or stock while onions are cooking.

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  • ISBN 10 1517910412
  • ISBN 13 9781517910419
  • Published Nov 03 2020
  • Page Count 317
  • Language English
  • Countries United States
  • Publisher University of Minnesota Press

Publishers Text

When eating out, Beatrice Ojakangas’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in The Soup and Bread Cookbook the James Beard Cookbook Hall of Famer takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons—ranging from the cool, refreshing soups of summer to hearty winter fare—these soups, stews, and chowders take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors.

Whether it’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along—enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread—or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, The Soup and Bread Cookbook will, as The Splendid Table suggests, “banish the Campbell’s from your cupboard forever.” Pull up a chair. Open the book. Soup’s on!

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