Saveur: Soups and Stews

by The Editors of Saveur

Overview

“More than 100 global soup recipes from the editors of Saveur magazine show the range of flavors that can go into soup.”—Oregon Live
 
From the editors of America’s favorite culinary magazine, Saveur: Soups & Stews features recipes from the magazine’s archives and editors paired with enticing full-color photography, sidebars, and more. Dip your spoons into Beet Stew with Lamb Meatballs, Japanese Miso Chicken Meatball Hot Pot, Post-Thanksgiving Turkey Soup, Russian Salmon Soup, Maine Shrimp Chowder, Senegalese Okra & Seafood Stew, Shoyu Ramen, Umbrian Vegetable Soup, Finnish Blueberry Soup, Beer Cheese Soup, and more.
 
With a masterful selection of soups and stews that celebrate the brand’s authority, heritage, and culinary wealth, this cookbook is for everyone who relishes cooking at home to Saveur’s standard of excellence. These authentic, diverse, and from-the-source recipes feature a range of techniques and cuisines and will inspire home cooks everywhere.

Product Details

ISBN-13:	9781681880761
Publisher:	Weldon Owen
Publication date:	09/11/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	224
Sales rank:	879,636
File size:	10 MB

About the Author

Since its founding in 1994, SAVEUR magazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers. SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image in SAVEUR. Cherished by travel enthusiasts, home cooks, professional chefs, and culinary adventurers alike, SAVEUR is the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue of SAVEUR is a celebration of real food made by real people. For 20 years SAVEUR has sought out stories from around the globe that weave together culture, tradition, and people through the language of food. SAVEUR has received more than 25 awards, including five James Beard Awards and an award for best single-topic issue from the American Society of Magazine Editors.

Read an Excerpt

Lamp Soup with Sour Cream
 
1/3 cup canola oil
10 oz. boneless lamb shoulder, trimmed and cut into ½” pieces
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
2 bay leaves
1 large yellow onion, finely chopped
2 tbsp. Hungarian hot paprika
4 oz. russet potato, peeled and cut into ½” pieces
4 oz. yellow snap or green beans, cut into 1” pieces
¾ cup sour cream, plus more for garnish
2 tbsp. flour
1 tbsp. coarsely chopped dill
 
*Serves 4-6

 
1.  Heat oil in a 6-qt. saucepan over medium-high heat. Season lamb with salt and pepper; cook; stirring occasionally, until browned, about 8 minutes. Using a slotted spoon, transfer lamb to a bowl and set aside. Add garlic, bay leaves, onion, salt, and pepper to pan; cook, stirring occasionally, until garlic and onion are soft, about 15 minutes. Add reserved lamb, the paprika, and 4 cups water; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until lamb is slightly tender, about 20 minutes. Stir in potatoes and beans; cook until lamb and vegetables are tender, about 15 minutes more.
 
2.  Whisk sour cream and flour in a bowl until smooth; stir mixture into soup, and cook until slightly thickened, about 10 minutes. Ladle soup into bowls and garnish with a swirl of sour cream and a sprinkling of dill.