Friday Cookbook Review: “The Daily Soup Cookbook”

“The Daily Soup Cookbook”,  by L. Kaul, B. Spiegel, C. Ruben, P. Siegel with R. Vitetta-Miller, Hyperion, 1998

One can approach this cookbook from a number of different angles. Is it the one for the person who’s never made soup? Yes. The person who knows the difference between a kidney bean and a navy bean? Yup. The serious soup junkie who has 7 different recipes for Vichyssoise, and has them ranked according to their own personal scale of “wowness”? Them too.  The authors run “The Daily Soup” chain of restaurants…soup is their thing. To read the complete review, go here.

I know it’s only March, but here in the Sonoran Desert where I live, the temperature is climbing and I’m starting to think about cold soups…delicious, mouthwatering cold soups like this one.

Lobster Mango with Avocado
Makes 10 Cups

6 mangos (about 3 pounds) peeled, seeded and cut into 1/2″ dice
3C vegetable stock
1 pickled jalapeno pepper *
2T sugar
2 1/2t kosher salt
2 Haas avocados** peeled, seeded, cut into 1/2″ cubes
1T fresh lemon juice
1 pound cooked lobster meatcookeryonline.com
1/2C thinly sliced red onion
1/2C chopped fresh cilantro
1/2C chopped fresh Italian parsley

In a blender or food processor, puree half of the mangos with the stock, jalapeno, sugar and 1 1/2t salt. Transfer the mixture to a large bowl and set aside. Place the remaining avocados in a small bowl with the lemon juice and remaining 1t of the salt, stir to coat.

Stir the mixture into the mango puree, then stir in the remaining chopped mango, lobster, onion and cilantro. Chill until you’re ready to serve.

To serve, ladle the soup into bowls and garnish with parsley.

Like I said…delicious and mouthwatering.

Mango pic courtesy of maona.net

Haas avocado pic courtesy of cookeryonline.com

* You should be able to find pickled jalapeno peppers in the “Latin Foods” section of most good markets.

**Haas avocados are dark, purplish-black from California and are available in most markets. They have a high fat content, a rich, creamy flesh that is perfect for soup.

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2009

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