We sure did eat a lot of soup at this month’s Cook the Book book club, centered around the Williams Sonoma cookbook Soup of the Day: 365 Recipes for Every Day of the Year:
Our book club members made six delicious soups:
Avgolemono, pg. 15 – Magdalene
If you love lemon, you will love this soup. A signature dish of Greece, this rich and lemony chicken and rice soup featured extra flare with edible flowers – a fun touch by Magdalene. The bright and bold flavors of this soup made it a club favorite.
Smoked Trout Chowder, pg. 30 – Anna Marie
Anna Marie had to substitute smoked salmon for smoked trout because, although she visited several grocery stores, she could not find any smoked trout. This soup was also a club favorite. Aside from the salmon substitution, Anna Marie closely followed the recipe. The next time she makes this soup, she’s going to puree the ingredients before adding the fish to give a creamier texture to the soup. Some of us thought that was a good idea and some of us loved the soup just as it was.
Vegetable Soup with Anellini, pg. 136 – Cynthia
If you pasta aficionados are saying “That’s not Anellini!” – you’d be right. Cynthia followed the recipe closely, her only change was an Orzo substitution. This recipe called for 6 tbsp of olive oil, which Cynthia thought was a bit much, but we all loved the flavor and didn’t think the soup was oily at all. We all agreed this is a fantastic vegetarian dish with a great balance of chunky vegetables and tender pasta. A great option for a cold day.
Angel Hair in Chicken Broth with Tomatoes, pg. 197 – Valerie
You could really taste each ingredient in this simple yet delicious dish. The only change Valerie made to this recipe was substituting dried basil for fresh – but this soup still had a bright and fresh flavor. Delicious!
Pumpkin-Ginger Soup, pg. 237 – Rebeca
This soup was an all-around fail. This was the soup I brought to the meeting and as I was preparing it the night before, I saw that there was no mention of when to add the ginger to the soup:
Also, 1/4 of a cup of ginger seemed like far too much ginger. So I cut the ginger down to about 1/8 of a cup. After preparing and tasting the soup the night before, it had a great ginger flavor. But by the next day, we couldn’t taste any of the ginger in the soup. So perhaps 1/4 cup of ginger was just the right amount… And I left the heavy cream in the fridge at home! After the meeting, I added heavy cream, more ginger, and a lot of additional seasoning to the leftover soup and it was quite tasty. But I would not make this particular pumpkin soup recipe again.
Turkey-Noodle Soup with Spinach, pg. 270 – Gina
This was a great soup! Since most of the broth had evaporated, Gina thinks she let the soup cook a little too long but the members enjoyed how the noodles and the vegetables were infused with delicious turkey flavor and we all enjoyed this hearty soup.
We had a lot of fun tasting and sharing soups at this month’s meeting. Please join us for next month’s Cook the Book – GAME DAY! Sign up at our front desk today!
Call us at 915-212-0450 or comment down below with any questions or suggestions!