From the editors of America’s favorite culinary magazine, SAVEUR: Soups & Stews features more than 80 recipes from the magazine’s archives and editors paired with enticing full-color photography, sidebars, and more.
With a masterful selection of soups and stews that celebrate the brand’s authority, heritage, and culinary wealth, this cookbook is for everyone who relishes cooking home to SAVEUR’s standard of excellence. These authentic, diverse, and from around the globe feature a range of techniques and cuisines that will inspire home cooks everywhere.
Contents Meat Chicken and Poultry Seafood and Chowders Vegetable Beans and Legumes Noodles and Dumplings Chilled Stocks
These authentic and diverse easy-to-follow recipes, combined with the editor’s top tips, will help you churn out delicious soups all year long.
Lamp Soup with Sour Cream
1/3 cup canola oil 10 oz. boneless lamb shoulder, trimmed and cut into ½” pieces Kosher salt and freshly ground black pepper, to taste 4 cloves garlic, finely chopped 2 bay leaves 1 large yellow onion, finely chopped 2 tbsp. Hungarian hot paprika 4 oz. russet potato, peeled and cut into ½” pieces 4 oz. yellow snap or green beans, cut into 1” pieces ¾ cup sour cream, plus more for garnish 2 tbsp. flour 1 tbsp. coarsely chopped dill
1. Heat oil in a 6-qt. saucepan over medium-high heat. Season lamb with salt and pepper; cook; stirring occasionally, until browned, about 8 minutes. Using a slotted spoon, transfer lamb to a bowl and set aside. Add garlic, bay leaves, onion, salt, and pepper to pan; cook, stirring occasionally, until garlic and onion are soft, about 15 minutes. Add reserved lamb, the paprika, and 4 cups water; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until lamb is slightly tender, about 20 minutes. Stir in potatoes and beans; cook until lamb and vegetables are tender, about 15 minutes more.
2. Whisk sour cream and flour in a bowl until smooth; stir mixture into soup, and cook until slightly thickened, about 10 minutes. Ladle soup into bowls and garnish with a swirl of sour cream and a sprinkling of dill.