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Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes Paperback – September 1, 2008
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About the Author
Betty Rosbottom is the author of The Big Book of Backyard Cooking, Coffee, and Waffles. She lives in Massachusetts.
Charles Schiller is a New York-based photographer.
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A friend made the the White Chili with Chicken and it was perfect for our winter weather. The chili was spicy enough to have a kick but not 'hot' enough to make my eyes water
The directions are thoughtful, clear and detailed, even a novice soup maker like me can follow them confidently. Three alternatives for soup stock allows the cook to be realistic about the amount of time and effort she/he is willing or able to invest. The comparison between sweet potatoes and red sweet potatoes (sometimes called yams) was very helpful. There are even directions to make your own Creme Fraiche. Finally, the recipes, especially for go-with salads, breads, and sandwiches, allow for individual adjustments and taste.
I have one quibble with the cookbook: the time of preparation indicated. It took me all morning to cut up the vegetables required for the Sweet Potato Soup and then the afternoon to roast the potatoes, assemble the soup and cook it. If I had had a sous chef to do the preparation, perhaps I could have done it in the 20 minute prep time and one hour start-to-finish time indicated.
Overall, Sunday Soup is a wonderful collection of familiar and fresh recipes for delicious soups and salads, breads, and sandwiches to go with them. I intend to continue making them throughout the year.
A Year's Worth of Mouthwatering, Easy-to-Make Recipes
By Betty Rosbottom
Photography by Charles Schiller
A review by Marty Martindale
Don't be misled by the title, "Sunday Soup." I think Rosbottom used it to emphasize this is a book about soup meals, not just lunch-like quick items.
The author does a lot of helpful things in this book. For one thing, she states "Prep Time" as well as "Start to Finish" time. She also advises on "Make Ahead" practicality. She's not finished there. Remember, these are "meal" soups, so she makes great bread suggestions and offers a section on "Soup-er Sides." These are recipes, and they are interesting in their own right. Her Soup Calendar divides the year's seasons for you and lists great soups for these periods.
Here is a sampling of some of her soup recipes:
FALL BRODO WITH ACORN SQUASH, SWISS CHARD AND BACON: Calls for chard, bacon, onion, stock, bow-tie pasta, cayenne pepper and Parmesan cheese
"ABOUT 30 MINUTES: CHICKPEA AND PASTA SOUP WITH ROSEMARY: Leeks, carrot, bay leaf, thyme, tomatoes, chickpeas, pasta, rosemary, spinach and Parmesan cheese
MAMA VELI'S POZOLE: Stock, chicken breast, tomatillos, onion, cilantro, garlic, jalapeno, hominy and oregano
BLACK BEAN SOUP WITH A HINT OF ORANGE: Black beans, olive oil, chorizo, onion, oregano, pepper flakes, stock, orange juice, sour cream, orange zest and cilantro
SPRING NEW POTATO AND GARLIC SOUP: Potatoes, half-and-half, Boursin cheese with garlic and herbs, parsley and chive
WATERCRESS SOUP WITH PAN-SEARED SCALLOPS: Leeks, potatoes, stock, watercress, sour cream, milk, vegetable oil and sea scallops
PENNE, ASPARAGUS AND PEAS IN PARMESAN BROTH: Stock, Parmesan cheese, olive oil, prosciutto, penne, asparagus, green onion, frozen peas and parsley
CHILLED BROCCOLI-MASCARPONE SOUP: Olive oil, shallots, broccoli florets, stock, mascarpone, cayenne pepper and chives or parsley
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