We The Soup
About this book
31 brand new, exciting sexy and extremely simple recipes for make great Soups, also great for batches cooking this is an essential book if you want to look like a pro in soups making maneuver !!This Book is FREE on my website starting from January 1st 2012 at http://fabioviviani.com after you signed up, or download it here and try FABIO'S most favorite Soup Recipes, one exclusive Soup for each day.Some recipes samples:Chicken Tortilla Soup(Serves 4)Ingredients:4 c Bertolli Classico olive oil 10 flour tortillas1 lb. roast chicken –shredded1 tbsp. dry oregano28 oz. can diced tomatoes 1 green bell pepper- diced1 ½ qt. chicken brothThe juice from ½ lime4 scallions –sliced1/c c fresh basil –chopped1 tsp. ground cumin1 tsp. salt + more to taste ¾ c Queso Blanco cheese –grated1 large avocado –seeded & dicedCilantro leaves for garnishSour cream for servingDirections:1. Heat 3 tbsp. of the olive oil in a heavy bottom pot and sauté the onions and peppers with a pinch of salt until translucent. 2. Add the tomatoes, cumin, oregano and broth and bring to a gentle simmer and cook for 30 minutes. Add the shredded chicken to the pot and cook just until warmed through, a few minutes. Remove from flame, adjust seasonings and stir in the chopped basil and lime juice.3. Meanwhile heat up the rest of the oil in a pot over high heat. Add the tortilla strips and fry until golden brown. Transfer to paper towels to drain. 4. Ladle the soup into bowls, top with a few tortilla strips, some diced avocado, a dollop of sour cream, some of the cheese and green onions. Garnish with a cilantro leaf. WINE SUGGESTION: 2009 Wairau River Sauvignon Blanc, Marlborough, New ZealandWith a nose of ripe tropical fruits and citrus, this wine is refined, elegant and displays a finely textured palate showing flavors of guava and stone fruit.Coconut Soup with Lemon Grass and Scallops(Serves 4)Ingredients:2 c coconut milk3 stalks lemongrass –thinly sliced 2 lemon thyme sprigs½ tsp. red pepper flakesThe zest from 1 limeThe juice from ½ lime ½ lime cut into wedges 1 qt. Chicken broth or vegetable broth3/4 lb. scallops1 tbsp. coconut oil or Bertolli Classico olive oilSea salt to tasteA dash of paprikaDirections:1. In a large stockpot heat up the chicken or vegetable broth with the sliced lemon grass, lemon thyme and red pepper flakes. Simmer together for 10 minutes then strain it into a bowl and add the stock back to the pot.2. Stir in the coconut milk and bring back to a gentle simmer. Squeeze in the lime juice and season to taste with the sea salt then remove from flame.3. Sprinkle the scallops with a pinch of sea salt and a dash of paprika. Heat up a pan over medium high heat and add the coconut oil. Sear the scallops on both sides until opaque and cooked through. 4. Ladle the hot soup into bowls and serve with a few scallops in the middle and sprinkled with a little of the lime zest on top and a lime wedge on the side.WINE SUGGESTION: Seven Daughters White BlendThis crisp, balanced wine opens with the fresh flavors of lychee and mandarin oranges. The citrus influence continues with an intense tangerine flavor.