Sunday Soup: A Year’s Worth of Mouthwatering, Easy-to-Make Recipes
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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

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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