"Sandi Lee's debut cookbook Keep Stirring taps into her fond affection for soup. Born in Hong Kong, raised in California, and now living in New York, Sandi draws inspiration from her Chinese roots and life in the States for her cooking. Sandi's deep passion for soup began in childhood. Tong, meaning "soup" in Cantonese, is an essential course in Cantonese cuisine, especially in Hong Kong, where it is customary to have soup at the dinner table daily. Living in suburban California exposed Sandi to other diverse soup flavors: tortilla soup, minestrone, chicken noodle, and more. She found that she loved them all. Keep Stirring is a sumptuous collection of over 70 easy-to-follow, fresh, and wholesome recipes for both soup lovers and the soup curious. From classics like Cream of Mushroom and Hot and Sour soup, to her mouthwatering creations such as Red Curry Shrimp Chowder with Kabocha Squash or the umami-filled Roasted Tomato Soup with Miso Potatoes, this tome is a soup love letter. Keep Stirring encourages home cooks to utilize everyday ingredients readily available in supermarkets and highlights must-have pantry items handy for year-round soup-making, dispelling the myth that soup is only a winter food. Sprinkled throughout are additional condiment recipes and stories about the history of soup"-- Provided by publisher.