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