The Soupmaker’s Kitchen is a complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally—from saving vegetable scraps for stock to tips on freezing finished soups. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat.
Available on July 1st, this colorful and easy-to-follow guide to the art of soupmaking belongs on the shelves of eager cooks and those interested in sustainability and cutting down on waste. Even if you’ve never made a pot of soup in your life, this book will give you culinary confidence with complete, detailed instructions and a world of wonderful soup recipes.
—Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika
—Tuscan Pappa al Pomodoro
—Senegalese Peanut and Yam Puree with Ginger
—Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks
—Wild Salmon Chowder with Sweet Corn & Gold Potatoes
—Tom Kha Gai (Thai Chicken Coconut Soup)
—Cream of Cauliflower with Nutmeg and Chives
—Kerala Red Lentil Soup (vegan)
—Vietnamese Pho Soup with Beef Brisket
—Caribbean Callalou Soup with Crabmeat and Coconut
Focus on fresh ingredients and learn how to use every part of them to minimize waste, save money, and maximize flavor with The Soupmaker’s Kitchen!
Peanut soup appears on the menu in many African countries. This smooth, creamy version thickened with both peanuts and peanut butter gets its sweetness from yam. A warm reddish brown, the soup is fragrant with sweet spices, intensely flavored, earthy and piquant. Europeans brought peanuts from South America to Africa in the early 1500’s where they caught on quickly because of their similarity to the native African bambarra groundnut. In the U.S. it has become traditional to serve this soup when celebrating the seven days of Kwanzaa. Substitute vegetable stock for a deliciously rich vegetarian soup.
Serving Size: 8
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 tablespoon each: chopped garlic and
- ginger root
- 2 teaspoons each: ground cumin and ground coriander
- 1/2 teaspoon ground cinnamon
- 1 pinch each: ground cloves and cayenne pepper
- 1 (15-ounce) can chopped plum tomatoes, or 2 cups fresh diced tomatoes
- 2 large yams, peeled and cut-up
- 3/4 cup roasted peanuts
- 6 cups chicken stock (or vegetable stock), simmering
- ½ cup peanut butter
- ½ bunch cilantro, leaves chopped
- Salt and fresh ground black pepper, to taste
Optional garnishes: diced fresh tomato, cilantro sprigs, and chopped roasted peanuts
Heat the oil in a large Dutch oven over medium heat. Sauté the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, coriander, cinnamon, cloves, and cayenne. Sauté together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and yam, and continue to cook, stirring occasionally about 5 minutes to meld the flavors.
Add the hot stock and peanuts, bring to a boil, reduce heat, and simmer 30 minutes. Remove the soup from the heat. Using a food processor or blender, puree the soup until smooth. Return the soup to the saucepan. Whisk in the peanut butter and chopped cilantro, season with salt and pepper and heat through. Top each serving with the (optional) garnishes. Serve piping hot.
(from Starting with Ingredients)