Easy to follow, this book is a master class on how to use six mother
broths to create more than sixty delicious, zero-waste soups that can be
nutritious full meals or accompaniments to larger celebrations.
From making simple broths to crafting superlative, showstopping soups,
Drew Smith showcases how soups are really the perfect way to cook for
the twenty-first century. A well-made soup is a sublime culinary
creation--simultaneously well balanced, delicious, nourishing, and
deeply comforting. Not only are soups good for the body, but they are
also good for the planet--cooking soup enables the home cook to reduce
food waste to almost zero.
Smith demonstrates how to build different variations of soups from six
basic mother broths: vegetable, poultry, meat, fish, shellfish, and
kombu. Within each, there are subtypes and variations that lead to
different finished soups--for instance, broth made from roast chicken
bones is better used for richer, heartier soups like cream of chicken
and mushroom, while broth from poached chicken is perfect for a light
Roman stracciatella or a classic consommé.
Ultimately, the key to making a beautiful soup is knowing how to match
the base broth to other ingredients, but the beauty of soup is that
almost any pairing of ingredients can yield satisfying results. With
some imagination and creativity, each recipe can be tweaked or
remastered with variations of ingredients to create an almost infinite
number of soups.
