Sneak Peak: Next cookbook giveaway is from a collection; recipes

My next cookbook giveaway comes from a collection and includes these two cookbooks: SmartCook Collection: Soup and SmartCook Collection: Fish. Both cookbooks offer step-by-step instructions, cooking tips and beautiful full-color photography.
Soup: offers Spring, Summer, Autumn and Winter recipes and recipes for making your own stocks and garnishes.
Fish: offers recipes for all your favorites and tips on how to bone or skin a fillet of fish. You'll also find recipes for some favorite sauces that are sure to compliment all your fish recipes.
This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 28 drawing and your name will be entered.

Here’s how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com

And here's a couple recipes to give you a sneak peak into what you'll get in these cookbooks:
The SmartCook Collection: Soup

Leek, Onion, and Potato Soup
Ingredients
4 Tbl. butter
4 large leeks
2 medium baking potatoes
1 medium onion, chopped small
3 1/2 cups Vegetable Stock
1 1/4 cups milk
salt and freshly ground black pepper to taste

Begin by trimming the leeks, discarding the tough outer layers. With them in half lengthwise, being sure to separate the rings of leeks to remove any hidden grit or dirt. Drain well. In a large, heavy-bottomed saucepan, gently melt the butter, then add the leeks, potatoes, and onions, stirring them all around with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover. Cook the vegetables over very low heat for about 15 minutes.
After that, add the stock and milk and bring to a simmer. Cover and simmer very gently for 20 minutes or until the vegetables are soft - if you have the heat too high, the milk in the soup may make it boil over. Now cool the soup a little, then, working in batches, puree it in a blender or food processor, making sure to have a bowl handy totake the pureed soup.
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or creme fraiche before serving and sprinkle with freshly snipped chives or parsley.

The SmartCook Collection: Fish
Baked Fish Fillets with a Parmesan Crust
4 Tbl. butter, melted, plus a little extra for brushing and drizzling
8 sole, lemon sole, or flounder fillets (about 1 1/2 lb)
Salt and freshly ground black pepper as needed
1 cup fresh bread crumbs, made from 3-4 slices slightly stale, firm white bread in a blender or food processor
3/4 cup (3 oz) freshly grated parmesan cheese
2 Tbl. chopped fresh parsley
For garnish: 1 lemon, cut into quarters and few sprigs of fresh parsley

Directions
Preheat over to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Brush the foil generously with melted butter. Now wipe the fish with paper towels, then lay it on the foil and season with salt and pepper to taste.
Next, mix the bread crumbs, Parmesan cheese, and parsley in a bowl. Add 3 tablespoon of the melted butter, 1/2 teaspoon salt and some pepper, and mix, again until the crumbs are evenly moistened.
Now spread the crumb mixture over the fillets and drizzle with the remaining melted butter. Place the baking sheet on the top third of the oven and bake for 7 to 8 minutes, or until the crumbs have turned golden brown. Serve with the lemon quarters for squeezing the fish and parsley sprigs as garnish.