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4.13 AVERAGE
4.13 AVERAGE
liked the inclusion of other recipes for "what do i do with this leftover soup?"
If you know anything about me, you know this title is all I need to be intrigued.
The book is divided seasonally and I guess because it will be published September 19 we start off strong with fall and the first recipe: Gruyère, Cauliflower, and Potato Soup! It is as mouthwatering as it sounds and it includes pickled mustard seeds! Game changer!
I am aware that this review already has too many exclamation marks, but wait there's more! Worcel also includes "new twists" for the soups. They are ways to repurpose your leftover soup and the Gruyère, Cauliflower, and Potato Soup can be used to make Gruyère, Cauliflower, and Potato "Gravy" that you can drizzle over biscuits and eggs!
Fall also includes a Pumpkin and White Bean Soup with Brown Butter Sage, Smoked Paprika Tortilla Soup, and my favorite from this section: Coconut Pumpkin Curry Red Lentil Stew.
Winter has a French Onion Soup. I know what you are thinking. Basic, right? Maybe, but the new twist is a a French Onion Strata Bake which is like a savory bread pudding! Honestly the winter offerings are not as exciting as the fall recipes, but I'd still like to try the Potato & Pea Stew with Indian Spices, the Sweet Potato & Leek Peanut Stew (and its New Twist: Spicy Peanut Noodle Stir Fry), and the Roasted Root Vegetables and Dumpling Soup (which can be used to make Dumpling Frittata with Gruyère).
I love a black-bean soup and spring includes a Pressure Cooker Black Bean Soup with Orange and Cumin. I'm not sure how I feel about orange in my black-bean soup, but I am willing to try it and will update this review when I do. Spring also brings a Caramelized Spring Onion Ramen, a Smoky French Lentil Soup with White Balsamic Reduction (that can be repurposed into a Rice & Lentil Pilaf with Pickled Raisins and Pistachios), and a Spring Vegetable Chowder.
Summer also starts off strong with a Gazpacho Verde with Ginger Vinaigrette that can be reused in a Tomato-Cucumber Salad with Lemon Vinaigrette & Verde Sauce. This is followed by a more classic Tomato-Watermelon Gazpacho that, and here's where it gets interesting, can be used as a mixer to create a Bloody Maria with Pickled Watermelon Wedges! then there's the Summer Garden Minestrone that can be used to make Loaded Quinoa Burgers; a Corn & Roasted Poblano Chowder that can be used to make Corn & Roasted Poblano Fritters; and last but not least, a soup that's not really a soup: Dark Chocolate S'mores Soup.
The book finishes with two additional sections that feature recipes for soup enhancements (frizzled shallots, pickled mustard seeds, honeyed-feta with black & white sesame seeds, fennel-rye croutons, etc.) and accompaniments (peach-poblano slaw, lemon-poppyseed popovers, sun-dried tomato and manchego biscuits, brown butter pumpkin cornbread, etc).
Writing down these recipe names I realize that many are, in fact, basic; but that does not take away that from the fact that they are delicious. Each recipe is accompanied by a photo of the finished product which I always appreciate.
The book is divided seasonally and I guess because it will be published September 19 we start off strong with fall and the first recipe: Gruyère, Cauliflower, and Potato Soup! It is as mouthwatering as it sounds and it includes pickled mustard seeds! Game changer!
I am aware that this review already has too many exclamation marks, but wait there's more! Worcel also includes "new twists" for the soups. They are ways to repurpose your leftover soup and the Gruyère, Cauliflower, and Potato Soup can be used to make Gruyère, Cauliflower, and Potato "Gravy" that you can drizzle over biscuits and eggs!
Fall also includes a Pumpkin and White Bean Soup with Brown Butter Sage, Smoked Paprika Tortilla Soup, and my favorite from this section: Coconut Pumpkin Curry Red Lentil Stew.
Winter has a French Onion Soup. I know what you are thinking. Basic, right? Maybe, but the new twist is a a French Onion Strata Bake which is like a savory bread pudding! Honestly the winter offerings are not as exciting as the fall recipes, but I'd still like to try the Potato & Pea Stew with Indian Spices, the Sweet Potato & Leek Peanut Stew (and its New Twist: Spicy Peanut Noodle Stir Fry), and the Roasted Root Vegetables and Dumpling Soup (which can be used to make Dumpling Frittata with Gruyère).
I love a black-bean soup and spring includes a Pressure Cooker Black Bean Soup with Orange and Cumin. I'm not sure how I feel about orange in my black-bean soup, but I am willing to try it and will update this review when I do. Spring also brings a Caramelized Spring Onion Ramen, a Smoky French Lentil Soup with White Balsamic Reduction (that can be repurposed into a Rice & Lentil Pilaf with Pickled Raisins and Pistachios), and a Spring Vegetable Chowder.
Summer also starts off strong with a Gazpacho Verde with Ginger Vinaigrette that can be reused in a Tomato-Cucumber Salad with Lemon Vinaigrette & Verde Sauce. This is followed by a more classic Tomato-Watermelon Gazpacho that, and here's where it gets interesting, can be used as a mixer to create a Bloody Maria with Pickled Watermelon Wedges! then there's the Summer Garden Minestrone that can be used to make Loaded Quinoa Burgers; a Corn & Roasted Poblano Chowder that can be used to make Corn & Roasted Poblano Fritters; and last but not least, a soup that's not really a soup: Dark Chocolate S'mores Soup.
The book finishes with two additional sections that feature recipes for soup enhancements (frizzled shallots, pickled mustard seeds, honeyed-feta with black & white sesame seeds, fennel-rye croutons, etc.) and accompaniments (peach-poblano slaw, lemon-poppyseed popovers, sun-dried tomato and manchego biscuits, brown butter pumpkin cornbread, etc).
Writing down these recipe names I realize that many are, in fact, basic; but that does not take away that from the fact that they are delicious. Each recipe is accompanied by a photo of the finished product which I always appreciate.
I’m usually only a fan of soup in the colder months but some of the spring and summer ones sound sound good! I love the layout and the recipes are easy enough to follow along. The pictures of the soups and food are clear and look absolutely delicious. I also really like how there are recipes to repurpose your leftovers and recipes for sides to accompany or enhance your soup.
Definitely recommend for anyone who loves soup, cooking, and easy meals to gift others
Definitely recommend for anyone who loves soup, cooking, and easy meals to gift others
Thank you to NetGalley for allowing me to read an advance copy of this book. This book is full of wonderful soup recipes, just in time for fall and winter. So many good recipes, I tried a couple and my family loved them!
informative
slow-paced
I love a good soup book! This one separates soup by season but I never hold a soup to that. Soup should not be limited to a time of year. I always do soup by cravings.
What did I like? So I bookmarked a few soups to try. Broccoli and cheese, corn chowder, and French onion are a great place to start! I like to see what people do to make this soup their own. Plus it’s always delicious!
Would I recommend or buy? I think this book had quite a few different soups to offer. Nice pictures and some soup favorites make me want a copy for myself. I’d recommend to people looking to try a few soups outside basic ones. I enjoyed looking at and deciding which ones to try.
I received a complimentary copy to look at and offer a opinion.
What did I like? So I bookmarked a few soups to try. Broccoli and cheese, corn chowder, and French onion are a great place to start! I like to see what people do to make this soup their own. Plus it’s always delicious!
Would I recommend or buy? I think this book had quite a few different soups to offer. Nice pictures and some soup favorites make me want a copy for myself. I’d recommend to people looking to try a few soups outside basic ones. I enjoyed looking at and deciding which ones to try.
I received a complimentary copy to look at and offer a opinion.
I saw this on Netgalley and I was so excited that it was a ‘Read Now.’ This will be a cookbook that I will own! I’ve got quite the cookbook collection going but I cannot wait for this one.
I love soup and I know that I don’t really get as much in the Spring and Summer but there are some great options here. Mostly, my husband will not eat soup if it’s hot out. haha, There are many of your classic soups and a lot of new ideas too. One of the best things about this book is that there are options for other things to make with the leftover soup. Let me say that again, there are other meals to make from the leftovers!! I think this is such a brilliant thing to offer in a cookbook! I’m not sure how successful a lot of the second meals would be because I have freeze a lot of soup now, but it’s great to have that option. One that I really can’t wait to try is the Broccoli Cheese soup that gets repurposed into baked Broccoli Cheddar Pasta!
There are also a lot of really great-sounding mix-ins to add to your soups too. Many of them can be homemade like grilled-cheese croutons. There are tips for freezing and using different cooking methods, like an instant pot.
If you like soups anytime or just in the fall/winter then check this one out!
Many thanks to Netgalley and Chronicle Books for an e-arc. All thoughts and opinions are my own.
informative
I love cookbooks that are arranged seasonally. This is one I definitely plan on buying when it is available in print.
*I received an advance review copy from NetGalley and I'm leaving this review voluntarily.
*I received an advance review copy from NetGalley and I'm leaving this review voluntarily.