Blue Moon Soup: A Family Cookbook: Recipes

Blue Moon Soup: A Family Cookbook: Recipes

Hardcover

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Overview

Hey, Hey! Hot Diggity Dog! Gary Goss, founder of one of the first soup kitchen restaurants in the United States The Soup Kitchen in Northampton, Massachusetts has paired up with award-winning children's book illustrator Jane Dyer, to bring us Blue Moon Soup!

This charmingly delicious family cookbook introduces Goss's nationally recognized repertoire of simple, seasonal soups, hot and cold, and sweet and savory soups with whimsical names like Lickity Split Pea and Peter, Peter Pumpkin Eater along with his innovative no-stock recipe method that has been the secret to his soup success for more than two decades. Blue Moon Soup also acquaints us with Dyer, whose wondrous watercolor paintings highlight Goss's recipes and playful vignettes depict visions of dancing squash, sunbathing tomatoes, and a myriad of food-related fantasies.

Cooking is a family affair and both Goss and Dyer know, from experience as parents, that kids make excellent cooking companions. (Plus, if kids are involved in the process of creating food, they are more likely to eat it!) Beginning chefs will surely don their aprons when they discover that the recipes in Blue Moon Soup include popcorn, ice cream, and hot dogs; grown-ups, however, will appreciate the more sophisticated tastes of Gruyere cheese, shiitake mushrooms, and saffron, as well as the Boomer-era pop-culture references like Twist and Shout Soup, which Goss explains as "John Lennon's great remake of the original."

Leaving no ladle unturned, Goss shares his recipes for soup accompaniments such as bread, salads, snacks, and croutons, a list of utensils and rules of the soup kitchen, and a guide for setting the table.

Product Details

ISBN-13: 9780316330152
Publisher: Little, Brown and Company
Publication date: 07/01/1999
Product dimensions: 6.30(w) x 9.50(h) x 1.25(d)

About the Author

Gary Goss is the founder and former chef of the Soup Kitchen Restaurant, in Northampton, Massachusetts. His sumptuous soups have been featured in the New York Times, national magazines, and food guides. Goss has demonstrated his cooking skills across the country, appearing on the CBS Early Show and National Public Radio. He is currently working on the Blue Moon Soup cooking show.

Recipe

PEACE SOUP
Always search and work for peace and friendship. A great start is through cooking this pea soup.

STUFF:
2 tablespoons butter
1 small leek, chopped (1 to 1-1/2 cups)
1 teaspoon minced fresh mint or 1 teaspoon curry powder (2 teaspoons if you love curry)
1/2 teaspoon grated fresh ginger or 1/3 teaspoon powdered (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
1 10-ounce package frozen peas
1/2 stalk celery, chopped
2-1/2 cups milk
Garnish: fresh mint or carrot curls


Use leeks in cream soups instead of onions. Leeks taste sweeter.


STUFF TO DO:
1. Melt the butter in a soup pot on medium heat.
2. Add the leek, mint, ginger if using, salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
3. Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir.
4. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
5. In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
6. Return the blended soup to the soup pot, and stir.
7. Ladle into bowls and garnish.


Makes four to six servings.



PETER, PETER, PUMPKIN EATER
Although both of its main ingredients come from cans, this corn and pumpkin chowder is still delicious and unique.

STUFF:
1 medium potato, peeled and chopped
2 tablespoons butter
1 small leek, chopped (1 to 1-1/2 cups)
1 tablespoon cooking sherry or dry white wine (optional)
1/2 teaspoon dry mustard
1/4 teaspoon saffron (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup canned pumpkin
1/2 carrot, chopped
1-1/4 cups canned creamed corn
2 1/2 cups milk
Garnish: shredded Muenster cheese (1-1/2 cups) and parsley sprigs


STUFF TO DO:
1. Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, cooking sherry if using, mustard, saffron if using, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon.
4. Add the potato, its broth, the pumpkin, carrot, half of the corn, and 2 cups of water and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir.
8. Add the remaining corn and stir. Ladle into bowls and garnish.
OR: Ladle into crocks or baked pumpkin or squash shells, garnish, place on a cookie sheet, and bake at 400 F until bubbling and lightly browned on top.
Makes four to six servings



HEY, HEY SOUP
This hot and jazzy sweet potato soup is named after a great jazz club in Kansas City.

STUFF:
2 tablespoons butter
1 small leek, chopped (1 to 1-1/2 cups)
1/4 cup chopped chives
3/4 cup sliced mushrooms
2 large sweet potatoes, peeled and thinly sliced (ask an adult to slice)
1 tablespoon cooking sherry or dry white wine (optional)
1 teaspoon curry
1/4 teaspoon salt
1/2 teaspoon pepper
2 cups milk
Garnish: 1 cup shredded Muenster Cheese, 1/4 cup sliced mushrooms, and 1 bar of great chocolate, broken into bite-size pieces.

STUFF TO DO:
1. Preheat the oven to 400 F.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 minutes, stirring with a wooden spoon.
4. Add the remaining sweet potatoes and 2 cups of water, and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir.
8. Place soup crocks on a cookie sheet. Ladle soup into crocks, and garnish. Bake for 10 to 15 minutes, until lightly browned and bubbly.
Makes four to six servings



Recipes from Blue Moon Soup. Recipes by Gary Goss, Illustrations by Jane Dyer (Little, Brown, and Company; September 1, 1999)

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