Soup: A Kosher Collection
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From Publishers Weekly
From Chicken Broth with Matzo Balls to Strawberry Sambuca Soup, Reiss serves up over 100 kosher soups from around the world in this short, focused collection. The recipes are straightforward and simple; rarely do the instructions take more than half a page. One notable exception is the delicious Asian-inspired Shredded Duck Soup, just one of the book's many exotic preparations. Others include Chocolate Soup, billed as a perfect Passover dessert, Thai Chicken and Coconut Soup with lemongrass, and what could be a college hit: Beer Cheese Soup, garnished with popcorn. Throughout the volume, Reiss's instructions are helpful and laid-back: "I like the consistency to be a little looser than baby food, but it's all about how you like it!" she writes about Roasted Acorn Squash Soup. Enthusiasm abounds; every other recipe is finished with an exclamation point: Serve! Enjoy! She includes ingredients that help the cook take shortcuts: canned pumpkin in the Easy Pumpkin Soup and canned corn and beans in Mexican Rice and Black Bean Soup as well as the orthodox addition of non-dairy coffee creamer to Creamy Chicken Rice Soup. Most of her recipes, however, use fresh market vegetables, and the comprehensive vegetarian soup section reflects a genuine love of produce. Laid out with easy to read nutrition information, serving sizes and storage notes, each recipe is marked parve, dairy, meat and/or Passover, for quick menu planning. Without lofty goals or excess words, Reiss ladles out a simple book that will appeal to families keeping kosher, people with food allergies, or anyone who likes a good bowl of soup.
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I love love love this cookbook and highly recommend it...There is so much information stuffed into this book that I can’t help but feel like I got a lot of bang for my buck. --This text refers to an alternate Paperback edition.See all Product Description
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