Good Housekeeping Soups & Stews: 150 Delicious Recipes by Good Housekeeping

By Good Housekeeping

Easy to make, choked with style, uncomplicated to freeze, and as scrumptious reheated as clean, soups and stews are a house cook’s ally. Good Housekeeping has assembled an excellent selection of basic, fit, triple-tested recipes to hot up each mealtime. seize a spoon for chunky chowders and gumbos. fulfill your style buds with satiny soft bisques and transparent consommés. Roasted Chile and Tomatillo Stew will pride vegetarians; Hungarian beef Goulash makes a superb major dish; and Fruit Soup with Coconut Sorbet finishes dinner well-liked. furthermore, the magazine’s nutrients specialists provide clever pointers on training, making plans forward, purchasing and selecting constituents, and adjusting a recipe’s flavor on your own preferences.

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Extra info for Good Housekeeping Soups & Stews: 150 Delicious Recipes

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From lemon, with vegetable peeler, remove four strips (3" by 1") peel; squeeze 1 tablespoon juice. 3. Add celery, carrots, 2 strips lemon peel, broth, and water to saucepan with leek tops; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes. 4. Strain broth into large bowl, pressing down on vegetables in strainer with back of spoon to extract as much broth as possible; discard vegetables. 5. Return broth to saucepan. Add pepper, lemon juice, leek bottoms, carrot slices, and remaining lemon peel to broth; heat to boiling over high heat.

It requires very little equipment: All you’ll need is a large, heavy stock pot, saucepan, or Dutch oven with a lid; a long-handled spoon; some pot holders; and a cutting board and sharp knife to prepare the ingredients. You’ll probably find that everything else you need is already in your pantry or refrigerator. Preparing soups and stews doesn’t require any fancy cooking techniques: Just combine the required ingredients, simmer them for the prescribed time, and don’t let them burn. Soups are loosely defined as any kind of meat, fish, or vegetables cooked and served in a generous amount of liquid.

The type of grain base, amount of koji, and length of fermentation affect the color (from pale golden to dark brown) and flavor—sweet, mild, salty, earthy, or meaty. Textures range from smooth to chunky. High heat and boiling change miso’s flavor, so incorporate it into a dish near the end of the cooking process. To avoid undissolved clumps, blend a few tablespoons into hot water or broth first. After stirring diluted miso into a soup or stew, heat mixture only to a simmer; serve immediately. Store miso in the refrigerator in an airtight container for up to 1 year.

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