The Culinary Institute of America Book of Soups: More Than 100 Recipes for Perfect Soups by The Culinary Institute of America

    • Categories: Stocks
    • Ingredients: stewing chicken; onions; carrots; celery; black peppercorns; parsley; bay leaves; thyme
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Senate bean soup

    • lorloff on November 06, 2023

      This was a great rendition of this soup. I sautéed the carrots ( 1 cup) the onions, garlic and celery to start in olive oil and then made the soup in my Zavour multivitamin on the pressure cook function. I added 1 Chihaucle Negro instead of the Tabasco to the pot while everything was cooking. I also used 4 cloves of garlic. I also added a small bunch of tied up parsley to the pot. HIghly recommended will make again. Depending on your beans, mine took about 40 minutes on high pressure after soaking overnight. I would recommend you start with 30 minutes and then check your beans to see if they need more. I used slow release method.

  • Curried eggplant-and-lentil soup

    • amoule on November 01, 2018

      This turned out quite delicious. I substituted 2 cups of channa dal for both the lentils and the potatoes; it was a bit too much and all lentils would have been better because the dal is a bit chalky. Nevertheless, the results are fantastic. I was tempted to simplify the cooking method, but I'm glad I didn't. The eggplant cubes end up lemony and bright -- a nice contrast to the sweet and earthy soup base.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0867308427
  • ISBN 13 9780867308426
  • Linked ISBNs
  • Published Aug 21 2001
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Lebhar-Friedman Books,US

Publishers Text

For the first time ever, the world-renowned Culinary Institute of America has selected more than 150 recipes for its most delicious soups creating a cookbook to rival all cookbooks. Included are recipes for a wide variety of soups, including broths, vegetable soups, pureed soups, cream soups, bisques, cold soups and dessert soups.

Other cookbooks by this author