Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, Madison serves up a selection of soups ranging from elegant first courses to substantial one-dish meals. Madison begins with a soup-making primer and streamlined recipes for vegetable stocks–like a simple-to-prepare Roasted Vegetable stock–which are the foundation for many of the recipes that follow. Light soups like the Mexican Tomato Broth with Avocado and Lime make for delectable beginnings to a meal. Cooks looking for heartier choices will find such satisfying dishes as Navy Bean and Winter Squash Soup with Sage Breadcrumbs or grain-based soups like Quinoa, Corn, and Spinach Chowder. Organized by seasons, the recipes make the most of the freshest produce-from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a rich, autumnal Roasted Eggplant and Pepper Soup. A spoonful of Cilantro Salsa is just an example of Madison’s tricks for improving prepared soups when fresh vegetables–and time–are in short supply. “Vegetable Soups from Deborah Madison’s Kitchen provides enticing ways to enjoy many of those daily servings of vegetables and grains we all need. Featuring 50 stunning full-color photographs, serving suggestions, and ideas for creative garnishes, this is a soup lover’s bible for healthful and delicious meals in a bowl.
