About this ebook
“There isn’t a single soup . . . that doesn’t sound delectable . . . quite impressive considering none of [the] recipes contains more than three grams of fat.” —Publishers Weekly
There is no better way to tap into today’s soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. Cutting the fat posed no bar to creating soups with incredible flavor—Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat.
Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon.
Soups “from the sea,” like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it’s legumes you crave, try: Lentil and Portobello Mushroom Soup or Miami Black Bean Soup. Or experiment with the variety of international soup recipes that are offered, from Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.
“Not just for the diet shelf, this attractive book, with many full-page color photographs, is recommended for most collections.” —Library Journal
There is no better way to tap into today’s soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. Cutting the fat posed no bar to creating soups with incredible flavor—Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat.
Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon.
Soups “from the sea,” like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it’s legumes you crave, try: Lentil and Portobello Mushroom Soup or Miami Black Bean Soup. Or experiment with the variety of international soup recipes that are offered, from Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.
“Not just for the diet shelf, this attractive book, with many full-page color photographs, is recommended for most collections.” —Library Journal
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About the author
Judith Barrett is a well-known food writer and cookbook author. Her articles have appeared in The Boston Globe, The New York Times, The New York Times Sunday Magazine, The Washington Post, Food Arts, Self, Eating Well and many other publications.Her books include the definitive cookbook on risotto, Risotto, as well as From an Italian Garden, Pasta Verde, Risotto Risotti, and Saved By Soup which was nominated for both a James Beard award and an IACP award. It has been published as an e-book and is available digitally. Her most recent book is Fagioli: The Bean Cuisine of Italy.After years of traveling throughout Italy to research her books, Judith Barrett and her husband now split their time between Italy and their home in Cambridge, Massachusetts.
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