ROANOKE TIMES
Copyright (c) 1997, Roanoke Times
DATE: Wednesday, February 19, 1997 TAG: 9702190057
SECTION: EXTRA PAGE: 8 EDITION: METRO
Whether it's plain or fancy, slow-simmered or quickly made, soup is always good, and especially welcomed during the winter months.
The March/April issue of Cook's Illustrated magazine gives a great hint for making good soup even better: Collect the rinds from hard cheese, such as Parmesan or Romano, in a zipper-lock bag stored in the freezer to prevent molding. For any soup or stew that you would serve with grated cheese, add a two- to three-inch piece of frozen rind to the pot at the beginning of the simmering time and fish it out at the end, when it has softened and released its flavor.
This adds a richness and creaminess said to make soup a whole new experience.
Cooks Illustrated is filled with such tips, as well as the title implies, useful illustrations and instructions for cooking a wide range of foods. It accepts no advertising and is generally straightforward about products and services it mentions.
For subscription information, call (800) 526-8442.
A perfect recipe with which to try the cheese trick is the bean soup published here from "The Recipes of the Five Brothers" cookbook. The book includes 20 recipes from soup to nuts - as in cranberry-walnut tart, almond-macaroon crisps or almond-anise biscotti.
The book, and membership in the Five Brothers Culinary Club, which includes periodic newsletters and additional recipes, is available for proof of purchase of two Five Brothers Pasta Sauces and $1.99 postage and handling.
Send your request to Five Brothers Recipe Book Offer, P.O. Box 1160, Grand Rapids, Minn. 55745-1160.
Recipes for:
CALIFORNIA CHILE SOUP
ROASTED-GARLIC PUMPKIN BISQUE
WITH HERB POTATO DUMPLINGS
CREAMY CARROT SOUP
WITH CURRIED BEET CREME FRAICHE
ZUPPA DI FAGIOLI PICCANTE
(HOT BEAN SOUP)
LENGTH: Short : 47 lines ILLUSTRATION: PHOTO: Zuppa di fagioli piccante - hot bean soup - is a spicyby CNBwinter warmer.