Madge Baird's 200 Soups PDF

By Madge Baird

ISBN-10: 1423623320

ISBN-13: 9781423623328

2 hundred Soups is chock-ful of tasty recipes utilizing beans and lentils, clean and frozen greens, pork, poultry, red meat, fish, potatoes, tomatoes, and anything you'll find within the pantry. From easy Asian broth-based soups to creamy soups of pureed greens and hearty stews and chowders, domestic chefs will discover a number of recipes and strategies that construct self assurance within the kitchen whereas delivering scrumptious, nutritious nutrients.

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Sample text

4. In a small dry skillet, brown the pancetta over medium heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the pancetta to several layers of paper towel. Blot the top of the pancetta to absorb any additional fat. 5. Place the lettuce in a large salad bowl. Add just enough pine nut oil to coat the greens lightly and evenly. Toss. Season lightly with the truffle salt. Arrange the dressed leaves on 4 individual salad plates. Shower with the pancetta, cheese, and chives.

Place the brioche slices side by side on the baking sheet. Spread with the truffle butter. Place the baking sheet under the broiler and toast the brioche lightly. 3. Arrange 4 truffle slices side by side on each slice of toasted brioche. Return the baking sheet to the broiler, and heat just until the truffles are slightly warmed, about 30 seconds. Remove from the oven. Spray lightly with the oil and season lightly with the salt. Serve immediately. indd 28 8/2/11 3:29 PM WINE SUGGESTION: Champagne, and more Champagne.

Wrap each sandwich tightly in plastic wrap. Refrigerate for at least 6 hours and up to 24 hours. indd 30 8/2/11 3:29 PM 3. At serving time, in a large skillet, melt the clarified butter and oil over medium heat. Add the sandwiches, in batches if necessary, and brown the bread on both sides until golden, 1 to 2 minutes per side. Cut each croque monsieur in half. Serve immediately. CLARIFIED BUTTER What is clarified butter? And why bother? Clarified butter is butter that has the milk solids and water removed.

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200 Soups by Madge Baird

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