Soup as far as the eye can see!

Ok, that’s a bit of an exaggeration.  I got a new cookbook in the mail.  This was one that I was really hoping to get my hands on.

First of all, I feel like I need a backstory.  I have a friend who holds an annual soup swap.  Well, he almost always has one.  A couple of times, he didn’t.  And a couple of times, I couldn’t make it.  But the point is that I have attended an event which required me to prepare 6 quarts of soup.  I don’t remember when I started going, but I was able to find a post on it from 2012.

https://awesomesauceeats.wordpress.com/2012/01/26/soup-swap-2012-cambridge/

Finding recipes that yield 6 quarts is a challenge.  Often times, it means multiplying ingredients, or sometimes making 4 quarts of one flavor and then 2 quarts of another flavor.  So, I was looking forward to getting my hands on The Soup Club Cookbook by Courtney Allison, Tina Carr, Caroline Laskow, Julie Peacock.  (Ok, I might admit that the cover with Weck jars drew me in because I think Weck jars are ridiculously cute.)

All the recipes in the book yield 8 quarts of soup.  Yup, 8 QUARTS.  First impression?  There’s a good mix of flavors and textures.  The chapters are done by “types”: broth, beans, purees, hearty, chilled, fish, and meat.  There’s also a small chapter for salad (in case you’re a soup and salad kind of person) and a chapter for bread (if you preferred combination is soup and bread).  The last chapters are an odd assortment of snack recipes and non-soup recipes (non-soup recipes generally serves 8).

The soups that I really want to make are 1) chickpea, roasted squash, and farro soup, 2) winter minestrone, and 3) mushroom and cashew cream soup.  Amusingly enough, I don’t think the soup swap is happening this year.  So far, I’ve only made the carrot coconut soup because it was really easy to scale it down to about 2.5 quarts.  (I divided everything by 3.)  It’s good.  It was simple to put together too.  However, I’m already tempted to mess around with the recipe to suit my flavor preferences.  (The main flavors were coconut milk, carrots, and ginger.  I’m just tired of coconut milk/ginger and ginger/carrot.)

crappy photographic evidence that soup was worked on

crappy photographic evidence that soup was worked on

To make the other recipes, I’m going to have to scale down again.  Or maybe convince a couple of my friends that we need to cook together and split the soup.  Or, maybe give in and hold a soup club/soup swap event of my own (Ha!  A bit unlikely as I am a lazy hostess) .

Other random comment about the cookbook, I think that people who prefer visuals to text will be happy with it.  It’s not overloaded with pictures, but there are plenty of photos and doodles throughout the book.

 

Disclaimer – I received this book from Blogging for Books for this review.  I have not been paid for this post.  I just really wanted this book.

The next post I plan to write is a recipe and not a review, if that’s more your thing.  (^_^)

 

Reference links:

http://www.bloggingforbooks.org/

http://www.randomhouse.com/book/231534/the-soup-club-cookbook-by-courtney-allison-tina-carr-caroline-laskow-and-julie-peacock

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