Easy Soups from Scratch and Quick Breads
November 22, 2017 by Jenny
Easy Soups from Scratch with
Quick Breads to Match: 70 Recipes to Pair and Share by Ivy
Manning makes it simple to create delicious, nourishing soups and
warm, toothsome breads for any day of the week with
straight-forward, time-saving recipes.
With 70 soups and breads to mix and match, soup lovers can choose
from cozy classic combos such as Creamy wild rice and turkey soup
accompanied by Bannock bread with browned butter and sage or
Tortellini chicken soup with seasonal vegetables and Roasted garlic
focaccia for dipping. Plenty of internationship inspiration can be
found including Jamaican pork and sweet potato stew served with
Blue corn and maple skillet bread or Spicy sweet chicken curry soup
and Malaysian net breads.
Readers can rely on helpful troubleshooting tricks and get-ahead tips to make these winning combinations come out perfect every time. Nothing is more comforting at the end of the day than a hearty bowl of homemade soup and freshly baked bread, and this book shows home cooks how to do it in under an hour.
I love a good soup cookbook and especially one that offers incredible breads to pair with steaming bowls of goodness. The Wild turkey soup is on the menu for after Thanksgiving Day – sometimes we look forward to the soup more than the meal itself.
Special thanks to the publisher, Chronicle, for sharing the tasty combination of Thai coconut chicken soup with Flaky green onion pancakes with our members today. Be sure to scroll to the bottom of this post where you can enter our contest for three copies of this title open to US and Canadian members supplied by the publisher with a fourth copy sponsored by Eat Your Books to our members worldwide.
Thai coconut chicken
soup
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
Serves 6
Active time ten minutes
Total time 40 minutes
Called tom kha gai in Thai, this soup is named for the camphor-scented galangal root (kha). You can find galangal (it looks like ginger on steroids) and fresh lime leaves at Asian markets. Both freeze well, so stock up and you’ll be set for months! There is no substitute for galangal, but it is present in most Thai curry pastes, so if you can’t find galangal, include an extra 1 tsp or so of curry paste. This soup is brothy and light; if you prefer richer soup, substitute a can of thick coconut cream for one of the cans of coconut milk in the recipe.
- Two 15-oz [445-ml] cans coconut milk
- 2 1/2 cups [600 ml] chicken broth (see page 17)
- 4 oz [115 g] oyster mushrooms or shiitake mushrooms (stems discarded if using shiitake), sliced
- 3 medium shallots, thinly sliced
- 1/4 cup [35 g] thinly sliced fresh galangal root
- 2 tsp Thai red curry paste
- 2 tsp brown sugar
- 10 fresh lime leaves
- 1 1/4 lb [570 g] boneless, skinless chicken breasts, thinly sliced against the grain
- 3 Tbsp fish sauce
- 2 Tbsp freshly squeezed lime juice
- 1/4 cup [7 g] chopped fresh cilantro
1. In a large soup pot or Dutch oven combine the coconut milk, chicken broth, mushrooms, shallots, galangal root, curry paste, brown sugar, and lime leaves. Bring the mixture to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes to infuse the broth with the aromatics.
2. Add the chicken to the pot and cook over very low heat until the chicken is just cooked through, 5 to 10 minutes. Do not simmer the broth, or the chicken will become cottony and dry. Add the fish sauce and lime juice to the pot.
3. Ladle the soup into bowls and sprinkle with the cilantro. Instruct diners to pick out the galangal slices and lime leaves; they are too tough to eat.
GET AHEAD: Store the cooled soup in airtight containers or zip-top plastic freezer bags for up to 4 days in the refrigerator or up to 3 months in the freezer. Defrost overnight before reheating over low heat. Add the cilantro immediately before serving.
Flaky green onion pancakes
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blue +Bookshelf button).
Makes 2 pancakes, serves 4 to 6
Active time 30 minutes, Total time 40 minutes
This is possibly the most fiddly bread in this book, but it’s also the most fun. The pancakes have delicious, flaky layers and are ideal for soups with an Asian bent. The lightly charred flavor means it’s great with similarly smoky soups, too.
- 1 cup [140 g] all-purpose flour
- 1/4 tsp sea salt
- 1/4 cup plus 11/2 tsp [70 ml] toasted sesame oil
- 1/2 cup [120 ml] boiling water
- 2 green onions, finely chopped
1. In a large bowl, whisk together the flour and salt. Add 1 1/2 tsp of the sesame oil and the boiling water and stir until the mixture comes together into a shaggy dough. Turn the dough out onto a lightly floured surface and knead until smooth and no longer pockmarked, about 2 minutes. Cover the dough with plastic wrap and set it aside for 10 minutes. Divide into two equal pieces.
2. On a lightly floured surface, roll one of the pieces of dough into a 12-in [30.5-cm] round, rotating the dough occasionally to make sure it’s not sticking to the work surface.
3. Brush the pancake with 2 tsp of the remaining sesame oil, leaving a 1/2-in [12-mm] border without oil around the edges. Sprinkle the pancake with half of the green onions. Starting with the edge closest to you, roll up the pancake into a tight cylinder. Pinch the ends together to seal in the green onions, and pull on the ends gently to elongate the cylinder until it is about 14 in [35.5 cm] long. Coil the cylinder into a tight spiral (it will look like a little snail shell on its side). Cover the dough loosely with plastic wrap and set aside. Repeat the process with the remaining piece of dough.
4. Heat a 12- to 14-in [30.5- to 35.5-cm] skillet (preferably cast-iron) over medium heat. While the skillet heats, roll out the pancakes a final time: With the palm of your hand, press down on one of the coils to flatten it. Roll the dough into a 10-in [25-cm] pancake. Place the pancake in the skillet and cook until golden brown with a few dark brown spots, 2 to 3 minutes per side. Reduce the heat if the pancake begins to brown too quickly and press with a spatula on any areas that remain uncooked (they will be yellowish instead of opaque white
The publisher is offering three copies of this book to EYB Members in the US and Canada and Eat Your Books is offering one copy worldwide. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 3rd, 2018.
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