Harriet Brownlee
In The Low-Carb Gourmet, Harriet Brownlee proves that low-carbohydrate diets can be both rewarding and full of flavor. Her variations on soups, salads, main dishes, and even desserts are simple yet sophisticated, allowing each dieter to modify his... [... more]
Random House |
Kombu stock for miso (and lots of other) soups
When I have a busy week I'll make a quart or more of it and reheat some each morning for breakfast, lunch, whenever, adding the final ingredients at each reheating. Kombu, cut or broken to less than 1" pieces, about 1/4 cup or to taste Miso (I ... [... more]
International Vegetarian Union |
Autumn Colour
One of the most delightful things about life is the changing of the seasons. First the winter, with those hearty soups and the crackling and flaming of an open fire. In the spring life is renewed, with all the birds building their nests and fresh ... [... more]
Burke's Backyard |
Taking stock
Used for poaching, to make soups and sauces and to enrich braises, casseroles and risottos, stock can be homemade or bought in various forms. A rich, brown glossy sauce made from reduced veal stock and used to enrich other sauces. It is available ... [... more]
Australian Womens Weekly |
Gazpacho - JUAN PAREDES, SPANISH CHAMBER OF COMMERCE
A chilled soup originating in the southern province of Andalusia in Spain, Gazpacho, like other peasant soups, makes clever use of the garden's overripe vegetables. A chilled soup originating in the southern province of Andalusia in Spain, ... [... more]
Australian Womens Weekly |
Deborah Madison
DEBORAH MADISON, the founding chef of San Francisco's popular Greens restaurant, is the author of nine cookbooks, including The Greens Cookbook, her first, and most recently, Vegetable Soups from Deborah Madison's Kitchen. The Savory Way, ... [... more]
Random House |
Mimi Sheraton
Mimi Sheraton is a former New York Times critic who now freelances for the New York Times, Vanity Fair, Food and Wine, and other magazines. Her cookbook Here is the completely authentic book of German cuisine, from delicious soups to the greatest ... [... more]
Random House |
Nava Atlas
Nava Atlas is the author of Vegetariana, Vegetarian Celebrations, and Vegetarian Soups for All Seasons, among other vegetarian cookbooks. She has also contributed frequently to Vegetarian Times and other natural health magazines. Visit her web ... [... more]
Random House |
Nigerian Peppersoup Seasoning Substitute
Peppersoup seasoning is a spice blend used in many nigerian soups and stews (not just pepper soup). Most of its components are difficult to find outside of Africa, although prepackage blends can be bought online or sometimes found in a specialty ... [... more]
International Vegetarian Union |
Caldo Verde (Portuguese Cabbage Soup)
This is from the cookbook "Twelve Months of Monastery Soups." I have reduced the oil from 1/2 cup to 1/4 cup to make it a little more healthy. Pour the oil into soup pot and saute onions for five minutes. Add the potatoes, cabbage, chicken [... more]
International Vegetarian Union |
Liberian Black-Eyed Pea Soup
Black-eyed peas are a favorite ingredient in all of the regions of West Africa. There, traditional soups are rather plain, so to add corn, greens, and/or okra to this soup would be considered quite "fancy" by most West Africans. And if you add . [... more]
International Vegetarian Union |
Corchorus oliotorus
A tall leafy herb, whose leaves are used as a potherb, spinach or as a salad. The leaves are lanceolate and serrate and are used fresh and dried. In Egypt and the Middle East mostly used in soups, in India as a spinach substitute and in the ... [... more]
NSW Agriculture |
