Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon. You have a veritable calendar full of soup's pleasures at your fingertips. Soups "from the sea," like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it's legumes you crave, try one of the unbeatable bean soups: Lentil and Portobello Mushroom Soup, Miami Black Bean Soup, Lemony Chickpea and Escarole Soup. Or experiment with the variety of international soup recipes that are offered, from Japanese Dashi with Soba and Scallions to Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.
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About the Author
Judith Barrett is a well-known food writer and cookbook author. Her articles have appeared in The Boston Globe, The New York Times, The New York Times Sunday Magazine, The Washington Post, Food Arts, Self, Eating Well and many other publications.
Her books include the definitive cookbook on risotto, Risotto, as well as From an Italian Garden, Pasta Verde, Risotto Risotti, and Saved By Soup which was nominated for both a James Beard award and an IACP award. It has been published as an e-book and is available digitally. Her most recent book is Fagioli: The Bean Cuisine of Italy.
After years of traveling throughout Italy to research her books, Judith Barrett and her husband now split their time between Italy and their home in Cambridge, Massachusetts.
Read an Excerpt
1 whole chicken (about 3 pounds) or
parts such as wings, backs, and necks
1 medium-size onion
4 medium-size carrots, cut into 2-inch pieces
4 ribs celery, trimmed and cut into 2-inch pieces
1 small bunch fresh parsley, rinsed
4 quarts cold water
Salt to taste
This flavorful, basic chicken broth is a good base for most soups. You'll find it has a mild chicken flavor with no other strong defining flavors to compete with the taste of the soup you are preparing.
Combine all the ingredients in an 8-quart stockpot and place over high heat. When the liquid comes to a boil, reduce the heat to medium-low, cover the pot, and simmer, skimming the surface occasionally, until the chicken is falling-off-the-bone tender, 1-1/2 to 2 hours. Allow to stand and cool to room temperature.
Strain the broth through a large sieve or colander into a bowl or plastic container. Use a wooden spoon to press the chicken and vegetables against the sieve to extract as much of the broth as possible. (Reserve the chicken and vegetables to eat separately, if desired.) Cover the container and place in the refrigerator until thoroughly chilled and the fat has hardened on the surface, at least 8 hours or preferably overnight. Use a slotted metal spoon or spatula to remove all of the fat from the broth.
Divide the broth into two or three smaller containers and store in the refrigerator for up to five days or freeze for up to three months.
Copyright ) 1999 by Judith Barrett