By Madge Baird
2 hundred Soups is chock-ful of tasty recipes utilizing beans and lentils, clean and frozen greens, red meat, poultry, red meat, fish, potatoes, tomatoes, and the rest you will discover within the pantry. From easy Asian broth-based soups to creamy soups of pureed greens and hearty stews and chowders, domestic chefs will discover a number of recipes and methods that construct self belief within the kitchen whereas delivering scrumptious, nutritious nutrition.
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Extra resources for 200 Soups
Use whatever has been made available to enhance your experience of eating. Sprinkle a little salt, if it makes the food taste better. Pepper. Condiments. Squeeze the lemon or lime. Help yourself to any sauce the cook has provided. Spread a little butter on your bread. Be aware of how the different foods offered complement one another. Relish every bite. Lick your fingers. Stop when you’re full. Compliment the cook. Pay attention to your food likes and dislikes. With time, they may change. Foods I once hated I now love.
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A hired chef prepares many of the meals, while the students, rather adventurously, cook the others. Students approach the daunting job of cooking at Deep Springs the same way they approach most of their endeavors—what they lack in practical experience they make up for with enthusiasm, ambition, interest, and intelligence. Deep Springs can be a wonderful place to cook. Because it is a cattle ranch, free-range, grass-fed beef is always in abundant supply, and a dairy herd of about four cows is milked by student hands twice daily.
200 Soups by Madge Baird