The French Cook: Soups and Stews

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9781423635765: The French Cook: Soups and Stews

Holly Herrick loves France and French cooking. And in this cookbook (her third in The French Cook series), she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique.

Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommes in ensuing chapters, each one as delicious as the next.

Similar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavor. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes.

Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages.

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About the Author:

Holly Herrick holds Le Grande Diplome (honors) in Pastry and Cuisine from Le Cordon Bleu in Paris, France. She is a multi-awarded food journalist, cooking instructor and the author of eight cookbooks. Visit her at hollyherrick.com.

Excerpt. Reprinted by permission. All rights reserved.:

Le-Jour-Après-Noël

Soupe à la Dinde

The Day-After-Christmas Turkey Soup

(Makes 6 to 8 servings)

In France, goose and duck tend to make the Christmas celebration menu. These are often roasted along with chestnuts (marrons). However, because turkey tends to steal the holiday show in the States, I wanted to show how a turkey carcass and leftover vegetables can be put to use in this elegant, light soup, sprinkled with a tiny dice (brunoise, see page 52) of vegetables and rich crimini mushrooms. Here, it is finished with petite croutons, but feel free to stir in 1⁄4 cup or so of finely chopped canned chestnuts to give it even more French holiday flair. Make the stock the night after the meal is finished, and this soup comes together quickly the next day. If you have leftover roast turkey, add as suggested. If not, the soup is delicious without meat.

1 tablespoon unsalted butter

1 tablespoon olive oil

1 medium onion, chopped into a brunoise

2 large ribs celery, chopped into a brunoise

2 large carrots, peeled and chopped into a brunoise

2 cloves garlic, smashed and very finely chopped

Salt and freshly ground black pepper

2 cups very finely chopped crimini mushrooms, tough stems removed first

1 1⁄4 teaspoons dried rubbed or ground sage

1⁄4 cup dry vermouth

6 cups Turkey Stock (see page 18)

2 cups 1⁄4-inch-cubed turkey breast (optional)

For the croutons:

1 tablespoon unsalted butter

1 tablespoon olive oil

1 cup day-old French baguette bread cut into a brunoise

1⁄2 teaspoon dried rubbed or ground sage

Salt and freshly ground black pepper

Garnish: 1 tablespoon fresh rosemary leaves, finely chopped

In a 5 1⁄ 2-quart Dutch oven or similarly sized pot, melt together the butter and olive oil over medium heat. Add the onion, celery, carrots, garlic, and a light sprinkling of salt and pepper. Stir to coat. Reduce heat to medium-low. Cook the vegetables until just softened, about 5 minutes, stirring once or twice. Add the chopped mushrooms (see How to Clean Mushrooms, facing) and sage; stir. Cook for 2 minutes to soften. Add the vermouth, increase heat to medium-high, and cook off the vermouth until almost a glaze, 3 to 5 minutes. Add the stock and turkey. Bring to a boil and reduce to a simmer, uncovered, over medium heat for 10 to 15 minutes. Taste carefully and adjust seasonings as needed. If desired, finish with a splash of vermouth.

To prepare the croutons, melt the butter and olive oil together in a medium sauté pan over medium heat. Add the bread, sage, and salt and pepper to taste. Toss to coat. Cook over medium heat until golden, about 3 minutes. Turn out onto paper towels to drain.

Serve the soup in shallow bowls, garnishing each with a small mound of croutons in the center and a sprinkling of fresh rosemary.

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Book Description Gibbs Smith Publishers. Hardcover. Book Condition: New. 128 pages. Dimensions: 9.0in. x 7.0in. x 0.6in.Holly Herrick loves France and French cooking. And in this cookbook ( her third in The French Cook series), she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique. Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommes in ensuing chapters, each one as delicious as the next. Similar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavor. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes. Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Bookseller Inventory # 9781423635765

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