300SensationalSoupsCover

UPDATE:  The winners are Kelly [email protected] and Michelle [email protected]  Congratulations!

I recently had the pleasure of reviewing the new cookbook, 300 Sensational Soups, and let me tell you, they aren’t kidding when they call it sensational.

Every one of the several recipes we tried were delicious.

Even better, my kids sometimes complain when soup is on the menu, but they didn’t complain about any of these soups.  Our family favorite was the White Bean, Chicken, and Pesto soup.  We used the pesto we had frozen from our CSA last year, and it was a hearty, refreshing soup.

I don’t know if the kids will be gluten free forever, but another thing I liked about this cookbook is that many of the recipes are automatically gluten free, and the ones that aren’t could be easily altered.  Also, there weren’t many recipes with dairy in them, so the whole family could enjoy.

I am keeping this cookbook handy all winter long.  In fact, two of the meals on our menu plan this week come from this cookbook.

Even better, the recipes rely on healthy, often low cost, staples, which can help keep the grocery budget down.  Each recipe also includes a tip to make your meal preparation easier.

Another nice feature of the book is that it includes soups from all over the world, so you have plenty of international soup recipes to choose from.  We are looking forward to trying the Vietnamese Pho, for example.

Here is a tasty recipe I can share with you from the book (and this is one of the more elaborate recipes in the book):

Beef Stroganoff and Noodle Soup

For this spin on a classic dish, creamy, beefy soup, loaded with mushrooms and gilded with a touch of Cognac, is ladled onto tender bites of steak and silky egg noodles. Make sure you don’t skimp on the cut of meat — tough steak will ruin the luxurious effect. If you really want to make a splash, try using beef tenderloin.

Tip

To clean mushrooms, you can either rinse them quickly in water or wipe them with a damp paper towel. Mushrooms will be much happier in your refrigerator if you store them in a paper bag.

 

Serves 4 to 6

11⁄2 lbs              boneless beef top sirloin or other grilling steak, halved lengthwise, then cut crosswise into 1⁄4-inch (0.5 cm) thick slices  750 g

Salt and freshly ground black pepper

2 tbsp                vegetable oil (approx.)                                        25 mL

1⁄4 cup               unsalted butter, divided                                     50 mL

1⁄4 cup               finely chopped shallots                                        50 mL

11⁄2 lbs              mushrooms, thickly sliced                                 750 g

3 tbsp                all-purpose flour                                                       45 mL

4 cups                beef stock                                                                       1 L

2 tbsp                cognac                                                                           25 mL

1⁄2 cup               whipping (35%) cream                                            125 mL

1 tbsp                Dijon mustard                                                              15 mL

4 oz                    wide egg noodles                                                        125 g

1 cup                  sour cream                                                                  250 mL

1 tbsp                chopped fresh dill                                                      15 mL

1.  Season steak with salt and pepper to taste. In a large pot, heat 1 tbsp (15 mL) of the oil over high heat. Add steak, in two or three batches, and sauté until just browned but still rare inside, about 1 minute per side, adding oil as needed between batches. Remove with a slotted spoon to a warm plate. Set aside and keep warm.

2.  Reduce heat to medium, add 3 tbsp (45 mL) of the butter to the pot and heat until melted. Add shallots and sauté until softened, about 3 minutes. Add mushrooms and sauté until they have released their liquid and are browned, about 10 minutes. Sprinkle with flour and sauté for 2 minutes.

3.  Gradually whisk in stock, then Cognac; bring to a boil. Reduce heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes. Gradually whisk in cream and mustard; simmer for 5 minutes. Do not let boil.

4.  Meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6 to 8 minutes. Drain, transfer to a bowl, add the remaining butter and toss to coat. Season with salt and pepper to taste. Keep warm.

5.  In a bowl, whisk together sour cream and dill.

6.  Divide beef and noodles among heated bowls and top with soup. Top each with a dollop of dilled sour cream.

Excerpted from 300 Sensational Soups by Carla Snyder and Meredith Deeds © 2012 www.robertrose.ca May not be reprinted without publisher permission.

The Giveaway

Robert Rose, publisher of 300 Sensational Soups is giving two lucky Mom’s Plans’ readers a copy of this cookbook.  To enter the giveaway, just share what your favorite soup recipe is in the comments.

This giveaway is open to U.S. and Canadian residents, ages 18 and older.  The giveaway will end on Monday, February 4, 2013 at 11:59 p.m. CST.  The winners will be chosen via random.org.

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