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Wildlife Greeting Cards

New Flavors for Soups
by Adam Ried
Oxmoor House
ISBN 978-0-8487-3271-4
Published April 2009 - Hardcover - 160 pages - $22.95

I adore soup and am getting better and better at making them.  They're quick and healthy meals which can be enjoyed year round.  Using seasonal and local (whenever possible) ingredients makes all the difference to the outcome of your soup.  Soups don't have to be thick and smooth; you can enjoy soups that resemble stews if you like!  Hearty and filling.  Ried covers Spring, Summer, Fall, and Winter and talks about the international flavors so readily available nowadays.  Recipes I would like to try include Leek and Asparagus Vichyssoise; Hot and Sour Soup with Black Pepper and Star Anise; Egg-Lemon Soup with Fava Beans and Fried Garlic Chips (sounds glorious); Summer Vegetable Minestra with Orzo and Arugula Pesto; Chilled Cucumber-Yogurt Soup with Lemon and Mint; Charred Eggplant Soup with Cumin and Greek Yogurt (something really "out there"); Cumin-Spiced Shrimp and Chorizo Gumbo; Cauliflower Mulligatawny; Roasted Shallot and Crab Bisque with Sherry (very elegant), and Beef Stew with Orange Zest and Black Olives.  We're also given useful recipes for broths and stocks, lemon aioli, arugula pesto, puréeing, seeding, pitting, storing, seasonsing and more.  There is also a useful chart featuring what grows when so you can make the most of when what's available at its best.  Choose your soup flavors wisely (i.e. seasonally) and surprise your dinner guests with a taste bud boost.
Illustrated.  No nutritional guides.
Conclusion - Wonderful flavors to consider using.  A helpful book indeed.