Length: 304 pages
Publisher: Weldon Owen
I found out about this book after seeing Uniflame’s review, and I immediately went off to request it for myself. You see, I have this little problem, or maybe it’s more of an opportunity depending on how you look at it. I love soup. I could literally eat soup every day of the year, summer or winter, rain or shine. And if you love soup like me, this book is perfect for you.
Soup of the Day contains, as you might have guessed from the title, a different soup recipe for every day of the year. What could be better? The book is laid out in a calendar format, with each date followed by a corresponding recipe. There are also plenty of mouth-watering photos to help get you in the mood for soup.
I enjoyed this book so much that I plan on ordering a print copy so that I’ll be able to cook from it more easily. I’m not sure my family, who like soup but don’t share my obsession, will be too thrilled with more ways to introduce soup into our daily meals, but hopefully the variety of having 365 different recipes to choose from will keep them eating along with me.
And in case you’re a soup lover, too, here’s the recipe that first tempted me to try this book.
Chickpea and Roasted Tomato Soup with Fried Rosemary
1 pound / 500 g Roma (plum) tomatoes
4 tablespoons olive oil
salt & pepper
1 large yellow onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1 cinnamon stick
3 cans chickpeas, drained
4 cups chicken broth
1 tablespoon sour cream
Fried rosemary, for garnish (toast rosemary sprigs in olive oil for 1 minute on each side)
Preheat the oven to 450°F/230°C. Slice the tomatoes in half and place in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast the tomatoes until they’re soft and caramelized, 25-30 minutes. Set aside.
In a large, heavy pot, warm 2 tablespoons of oil over med-high heat. Add the onion and garlic and sauté until soft, about 5 minutes. Add the paprika, cumin, and cinnamon stick and toast the spices, stirring often, for 2 minutes. Add the chickpeas, roasted tomatoes, and broth, stir to combine, and bring to a boil. Reduce the heat to low and simmer until the chickpeas are very tender, about 45 minutes. Remove from the heat and let cool slightly.
Transfer about 2/3 of the chickpeas and broth to a blender and purée. Return to the pot and stir in the sour cream. Season the soup with salt and pepper and serve, garnished with fried rosemary.
Thanks so much to NetGalley and Weldon Owen for providing me with a review copy of this book.
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