![\"the-soupmakers-kitchen-how-to-123813l1-240x300\"](\"http:\/\/smithreports.com\/eatshopgo\/wp-content\/uploads\/2013\/11\/the-soupmakers-kitchen-how-to-123813l1-240x300.jpg\")
<\/a>Those first flurries are a reminder that it\u2019s soup season, time to scour fridge and pantry for ingredients to blend into a pot full of warmth and flavor.<\/p>\nSoup truly is magical food. I have seen the aroma of chicken broth lift my husband’s feet from the floor and carry him to the table.<\/p>\n
The Soupmaker\u2019s Kitchen<\/em>, a cookbook by Philadelphia journalist and chef Aliza Green<\/a>, is bubbling with inspiration. As might be expected, Green shares more than 100 recipes for potages, broths and bisques. Beyond, she offers savvy, kitchen-tested tips for organizing your own work space and reducing wasted food.<\/p>\n But what about stock, the Mount Everest of soupmaking? Whenever I think of stock I recall Peggy Morgan, a gifted writer and colleague at the Courier-Post<\/a>, the newspaper that is and ever shall be South Jersey\u2019s leading daily. Peggy, an exceptional home cook, confessed to having planted a flag at the summit only twice in her life. \u201cOnce for each marriage.\u201d<\/p>\n In The Soupmaker\u2019s Kitchen<\/em> (Quarry Books, $24.99), Green demystifies stock and shares techniques that even a chowderhead can master. You will be amazed and gratified when you discover the depth of flavor stock adds to dishes.<\/p>\n Plus, you will be a good steward of the kitchen, making good use of peelings, scrapings and bones that otherwise might be tossed. Thus, the subtitle of the book: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup.<\/em><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" It snowed this morning, fat, white flakes that melted as soon as they hit the lawn. Those first flurries are a reminder that it\u2019s soup season, time to scour fridge and pantry for ingredients to blend into a pot full … Continue reading