Friday, May 1, 2015

THE SOUP CLUB COOKBOOK by Courtney Allison, Tina Carr, Caroline Laskow, Julie Peacock, Clarkson/Potter Publishers

Cooking a big pot soup is one of the favorite things I enjoy doing and eating it is the next favorite on my to-do list and The Soup Club Cookbook is a great addition to the cookbook shelf in my kitchen. This  cookbook contains guidance to form a soup club with friends and what it takes for an essential pantry with the basic ingredients for soup. The information makes me want to start a soup club with family and friends.

The Soup Club Cookbook is divided into three parts: Part One – How to Be a Soup Club discusses starting your Soup Club, Broths, Soups of Assembly, and Toppings. Part Two entitled All the Soups with subchapters Beans, Purees, Hearty, Chilled, Fish, and Meat. Part Three – Foods for Forks & Fingers has Salads & Dressings, Vegetables, Bread, Grains & Pastas, Big Food, and Cook’s Snacks including an Index for easy look-up.

Being a soup fiend, I will experiment with the following recipes: Avocado-Arugula Soup, Roasted Winter Squash and Sweet Potato Soup, Jeweled Rice, Baba Ghanoush (I love and know how to prepare Hummus), Garlic Herbed Cheese, and Potato Tortilla (I no longer purchase tortillas but make mine from scratch).

The Soup Club Cookbook is definitely a fantastic addition to any home chef’s collection and is highly recommend. The recipes are easy to read with simple instructions to follow.

I received this book free from Clarkson Potter Publishers through Blogging for Books book review program in exchange for an honest review in accordance with the Federal Trade Commission Guidelines.

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