Download 200 Soups by Madge Baird PDF

By Madge Baird

Two hundred Soups is chock-ful of tasty recipes utilizing beans and lentils, clean and frozen greens, pork, poultry, beef, fish, potatoes, tomatoes, and the rest you will 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 belief within the kitchen whereas delivering scrumptious, nutritious nutrients.

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Leave the kimchi to stand unrefrigerated overnight, then refrigerate. Note: To make fresh kimchi that can be eaten immediately, first cut the cabbage into bite-sized pieces, then sprinkle the sea salt and soak in the water for 2 hours and continue with the recipe. Never use a reactive metal to store kimchi; use porcelain, stainless steel or sturdy plastic. Makes 3 lbs (11/2 kg) Preparation time: 30 mins + 6 hours soaking + overnight refrigerating time Cooking time: 5 mins Appetizers and Side Dishes 27 Water Kimchi Nabak Kimchi Natural and lightly fermented, Water Kimchi is slightly tangy and sweet to taste.

4 Heat the reserved clam juice and drizzle over the meat. Garnish with the parsley and chili, and serve. Serves 4 54 Soups and Hotpots Preparation time: 20 mins Preparation time: 20 mins + 15 mins soaking time Cooking time: 7 mins Noodle Soup with Clams and Vegetables Kalguksu A delicate and easy dish to prepare, this noodle soup makes a satisfying light meal. 1 lb (500 g) baby clams 2 cups (500) ml water 3 cups (750 ml) beef stock (page 42) or chicken stock 1 medium potato, peeled and sliced into thin strips 1 medium onion, halved and bruised 1 medium zucchini, sliced into thin strips 2 cloves garlic, bruised 1/ teaspoon salt 2 15 oz (450 g) fresh wheat or udon noodles, or 8 oz (250 g) dried buckwheat noodles Dried chili flakes, to serve (optional) Sauce 3 tablespoons soy sauce 1 red chili, finely minced 1 teaspoon minced ginger 2 teaspoons minced spring onion 1 teaspoon sesame oil 1 teaspoon toasted sesame seeds 1 tablespoon beef stock (page 42) (optional) or water 1 To make the Sauce, combine the ingredients and mix well.

5 Portion the noodles into 4 large bowls and garnish with the sliced beef, nashi pear and eggs. Top each bowl with the seasoned cucumbers and daikon, then pour the chilled soup over the noodles. Serve with Japanese mustard, vinegar and soy, accompanied with side dishes of Simple Daikon Salad (page 84) or Daikon Radish Kimchi (page 28) and Classic Chinese Cabbage Kimchi (page 27) if desired. Serves 4 Preparation time: 20 mins Cooking time: 1 hour 30 mins Soups and Hotpots 53 Clam Soup Daehaptang 2 lbs (1 kg) fresh small clams 4 cups (1 liter) water 7 oz (200 g) daikon radish (about 3 in/8 cm), thinly sliced 4 cloves garlic, smashed 1/ teaspoon grated ginger 4 1/ teaspoon dried chili flakes 2 or 1/2 red chili, deseeded and sliced into thin strips (optional) 1 cup (75 g) bean sprouts (optional), tails discarded 1/ spring onion, sliced, to garnish 2 1 Soak the clams in cool, lightly salted water for 20 minutes, then scrub with a brush.

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