Cover image for Recipes from the Night Kitchen : a practical guide to spectacular soups, stews, and chilies
Recipes from the Night Kitchen : a practical guide to spectacular soups, stews, and chilies
Sampson, Sally, 1955-
Personal Author:
Publication Information:
New York : Simon & Schuster, [1990]

Physical Description:
141 pages : illustrations ; 24 cm
General Note:
"A Fireside book."
Format :


Call Number
Material Type
Home Location
Item Holds
TX757 .N57 1990 Adult Non-Fiction Central Closed Stacks

On Order



Mealtime, anytime, nothing could be more satisfying than a bowl of homemade soup.

Be it a steaming bowl of Minestrone to take the bite out of a winter day or a delicate Raspberry Lime Soup for sultry summer nights when appetites are flagging, these eighty enticing recipes for soups, stews, and chilies are simple for even the novice cook, and creatively appealing to the experienced chef. Anyone with a deep pot and a ladle can make sumptuous meals of a rich Curried Chicken Stew or a refreshing chilled Breakfast Fruit Soup in about half an hour.

From warm, comforting classics like Matzo Ball Soup, New England Clam Chowder, and Beef Stew to elegant meal openers like Carrot with Ginger Cream or Avocado Gazpacho, there's a taste for every season, a treat for every palate.

Author Notes

Sally Nirenberg started From the Night Kitchen, a wholesale soup business. She is currently the market chef at Legal Seafood in Chestnut Hill, Massachusetts, near her home in Brookline.

Reviews 1

Publisher's Weekly Review

This eclectic collection offers brief, no-nonsense recipes for an array of easily prepared soups and stews. However, this is no teaching cookbook: soup lovers must, for example, figure out for themselves the most efficient way to peel, seed and cube a whole squash for butternut squash and tomato soup. Also, some dishes are conspicuous for their lack of subtlety, such as a chicken stew that drowns the flavor of curry powder under mango chutney. However, cooks who know their own tastes and can read between the lines may uncover some new favorites, particularly in the varied soup offerings, such as cauliflower with cheddar or vegetable with smoked turkey, romaine and parmesan. Several soups, including a carrot with ginger cream and a broccoli rabe and orzo, can be served hot or cold. Chili dishes, like one made with spicy Italian sausage, and stews, including a rosemary chicken combination, constitute only a handful of the offerings. Nirenberg is chef and owner of From the Night Kitchen, a takeout establishment in Brookline, Mass. Illustrations not seen by PW. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved

Table of Contents

Introductory Notesp. 11
On Ingredients and Amountsp. 15
Essential Ingredientsp. 17
On Herbs and Spicesp. 19
On Stocks and Brothsp. 21
On Equipmentp. 22
Vegetable Soups: Introductionp. 25
Artichoke with Lemonp. 26
Asparagus with Tarragonp. 27
Broccoli with Dillp. 28
Broccoli Cauliflower with Basil and Parmesanp. 30
Broccoli Rabe and Orzop. 31
Broccoli Tomato with Parmesan and Oreganop. 32
Butternut Squash and Tomatop. 33
Butternut Squash with Apples and Almondsp. 34
Butternut Squash with Garlic, Ginger, and Limep. 35
Cabbage with Bacon and Creamp. 36
Carrot with Fennelp. 37
Carrot with Ginger Creamp. 38
Cauliflower with Cheddarp. 39
Spicy Cauliflowerp. 40
Celeriac and Potatop. 41
Cream of Celeryp. 42
Cilantro-Ginger with Creamp. 43
Corn with Basilp. 45
Five Pepperp. 46
Cream of Mushroomp. 48
Hunters Soupp. 49
Mushroom, Leek, and Barleyp. 51
Mushroom with Frangelicop. 52
Onionp. 53
Parsnip with Sour Cream and Mustardp. 54
Potato with Garlicp. 55
Pumpkin with Bourbonp. 56
Tomato with Goat Cheesep. 57
Triple Tomatop. 58
Creamy Vegetablep. 59
Watercressp. 60
Curried Zucchini with Creamp. 61
Zucchini Potatop. 62
Bean Soups: Introductionp. 65
spicy Black Beanp. 67
Black Bean and Hamp. 69
Black-Eyed Pea with Collard Greensp. 71
Curried Spinach and Lentilp. 72
Lentil Barleyp. 73
Noah's Minestronep. 75
Pasta e Fagiolip. 76
Portuguese Kalep. 78
Split Pea with Lemonp. 80
Split Pea with Smoked Turkey and Creamp. 81
White Bean with Basilp. 82
White Bean and Vegetable with Garlic and Rosemaryp. 83
Chicken Soups: Introductionp. 85
Avgolemonop. 87
Chicken with Ginger and Dillp. 88
Chicken with Rosemaryp. 89
Chicken with Tarragon Creamp. 90
Matzoh Ball Soupp. 92
Mexican Avgolemonop. 95
Mexican Chicken Soup with Cocoap. 97
Mulligatawnyp. 98
Vegetable with Smoked Turkey, Romaine, and Parmesanp. 99
Fish Soups: Introductionp. 101
Mussel Chowderp. 103
New England Clam Chowderp. 104
Spicy Clam and Vegetablep. 105
Chili: Introductionp. 107
Black Bean Chilip. 108
Chili with Eggplant and Beefp. 109
Harpoon Chilip. 110
Spicy Sausage Chilip. 112
Stews: Introductionp. 115
Beef Carbonnadep. 116
Cassouletp. 118
Classic Beef Stewp. 120
Curried Beef Stewp. 121
Curried Chicken Stewp. 123
Rosemary Chicken Stewp. 124
Chilled Soups: Introductionp. 127
Breakfast Fruit Soupp. 129
Cantaloupe and Honeydew with Gingerp. 130
Cucumber Tomatop. 131
Cucumber Walnutp. 132
Gazpachop. 133
Avocado Gazpachop. 134
Green Gazpachop. 135
Orange Gazpachop. 136
Red Gazpachop. 137
White Gazpachop. 138
Fresh Pea with Curry and Creamp. 139
Raspberry Limep. 140
Senegalesep. 141
Spinach with Garlic, Lemon, and Yogurtp. 142
Vichyssoisep. 143