The Soup Club

I’ve always liked the idea of food exchanges, so naturally I was drawn to The Soup Club Cookbook.  This isn’t just a cookbook, the four ladies who wrote this book (Courtney Allison, Tina Carr, Caroline Laskow and Julie Peacock) seemed to think of every aspect of a soup club.  It begins with “How to be a Soup Club” and explains how they began their adventure.  They explain very clearly the process of making soups, even the challenges you may face, which is refreshing.  They include a list of pantry essentials, tools, and spices that you want to have on hand. This section of the book also includes the basics of broths, soups of assembly and toppings, all essential for the soup club recipes.

The Soup Club recipes begin on page 53 and includes over 50 soup recipes made for exchanging!  A soup club involves a mass cooking event.  With 4 people in the exchange you will make a large batch of soup (the book suggests one quart per person) once a week.  This may seem a huge task, but remember that three of your weeks meals will be provided by the others in your club!

The soup recipes are divided by soup types starting with bean soups.  I can’t wait to try the Chickpea, Roasted Squash, and Farro Soup when my garden is producing squash this year! Next up are purees.  It includes some basics like Potato Cheddar, and some more adventurous ones like Carrot Coconut Soup.  Since purees aren’t very filling, making hearty bread or side would be a good idea.  Hearty soups follow the purees.  This section includes all of those thick soups that you normally see during the fall and winter.  I’ve never been a fan of cold soups personally, but for those that like them, there are several recipes for you to try in the chilled soup section of the book.  The next recipes are fish soups, Thai Fish Curry looks amazing!  The meat soup recipes are last.  I would call most of these recipes stews.

The last part of The Soup Club Cookbook is “Food for Forks & Fingers”.  This section includes salads, vegetables, breads, grains & pastas, big food and cook’s snacks.  This is handy for adding additional items to a soup and snacks to make while you’re cooking your soup (for those of us that like to nibble while in the kitchen).  Many of the recipes in this section can also be used for potlucks, or an every day meal.

Overall this is a great cookbook with many recipes I’ll be trying out.  However, the idea of eating soup four days a week as suggested in this book is a bit overwhelming to me.  I think cooking and exchanging soup once a month would be better not only for my schedule, but also for my taste buds!

Thanks for reading!

Cindy Dorfsmith

“I received this book from Blogging for Books for this review.”

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