conversations.from: human
conversations.value: Do you know a description for a book titled Cooking Soups For Dummies about Includes with the genre: Cookbooks, Food & Wine, Main Courses & Side Dishes?
conversations.from: assistant
conversations.value: Includes more than 100 delicious, foolproof recipes with nutrition information!
conversations.from: human
conversations.value: Do you know the first three paragraphs for this book? Start with the sentence 'Cooking Soups For Dummies
  S oup has long been recognized as a nutritious food that comforts and restores both body and soul'.
conversations.from: assistant
conversations.value: Cooking Soups For Dummies
  S oup has long been recognized as a nutritious food that comforts and restores both body and soul. A pot of simmering soup on the stove typifies the warmth of home and hearth. It makes us feel good. Yet soup has not always been the symbol of home cooking. The first restaurants were located in Paris (but of course!) in the late 1700s and only served warming and hearty soups that even then were believed to have restorative powers. The word restaurant itself is derived from the French word restaurer,
  You'll also find out about equipment, ingredients, and how-to techniques. There's even a chapter on substitutions and improvisation so you can put your own imprint on the recipes. With this arsenal of knowledge, you'll gain the confidence to make any recipe, even devise one of your own. You'll discover that making soup is easy and rewarding, and you end up with a great meal. Have fun!
  Many of the recipes are very easy to make, although a few are more challenging. The level of ease or difficulty, ballpark preparation and cooking times, special equipment needs such as a food processor or blender, and whether a certain soup is freezer worthy are indicated with each recipe.
conversations.from: human
conversations.value: Do you know five more paragraphs? Start with the sentence 'I prefer to use romaine in this soup, but feel free to try other green lettuce varieties — anything except iceberg, which is too watery and flavorless'.
conversations.from: assistant
conversations.value: I prefer to use romaine in this soup, but feel free to try other green lettuce varieties — anything except iceberg, which is too watery and flavorless.
  Cook's Fact: Romaine, also known as Cos lettuce, is reportedly native to the island of Cos in the Aegean Sea. This crisp and flavorful green is the primary ingredient in ever-popular Caesar salad.
  Produce that's in season is cheaper and has the best flavor. Select produce with a smooth, unblemished skin. Vegetables should be firm to the touch, whereas fruit should be ripe. If the fruit is not quite ripe, make sure it will have enough time to ripen before you plan to use it. Buy in bulk only those that you use often.
  Frozen vegetables are good for soups when fresh are too expensive or out of season. If you don't have fresh vegetables, frozen are nearly always preferable to canned.
  Parsnips can hold their own in the presence of strongly flavored blue cheese, and the two blend harmoniously in this unique soup.
conversations.from: human
conversations.value: Do you know the last four paragraphs?
conversations.from: assistant
conversations.value: You'll find this recipe in Chapter 14. Serve the soup with plenty of extra country-style bread and an Italian white wine such as Frascati or Bolla Soave. Finish the meal with fresh fruit and cheese.
  You'll find this recipe in Chapter 14. Serve it with sparkling spring water garnished with a wedge of lemon. Finish the meal with a slice of hazelnut cake or a few biscotti and a cup of cappuccino.
  You'll find this recipe in Chapter 14. I like to serve white wine such as a chardonnay or chablis, but if you feel extravagant, by all means serve sparkling wine or champagne. Some versions of this soup call for champagne in the soup instead of the white wine I suggest. Add a salad of mixed baby greens tossed with oil and vinegar and your menu's set, but feel free to indulge in chocolate mousse or crème brûlée for dessert.
  You'll find this recipe in Chapter 14. Start off the evening with a chilled cocktail — made with vodka, of course. Serve the soup with potato bread or rolls. End the meal with baked apples garnished with custard or whipped cream.