Monday Review: Sunday Soup

12 Jan


Sunday Soup: A Year’s Worth of Mouthwatering, Easy-to-Make Recipes by Betty Rosbottom

By Stephanie Dickison

One of my favourite things about Fall and Winter is making soup on Sundays.

I started this tradition many, many years ago.  I don’t know what kicked it off, but it remains a big part of my weekend.

The thing is, that my repertoire is really small.  I can make some amazing soups, but only a limited few.  And as the winter drags on, I start to crave more variety.

That’s why I am besotted with Sunday Soup.  It has seasonal soups with a reasonable amount of ingredients that are easy to prepare and yet, they are simply sublime – and much better than anything I could come up with on my own!

There are many reasons to love this book:

1.  This is one of the few cookbooks, soup cookbooks no less, that actually says it’s okay to use store-bought broth!  I know!  How incredible is that?  I know my lovely Co-Editor Chris will be flabbergasted that people do such things when making it from scratch is so easy, but I am one of those folks at the supermarket with a cart full of veggies, meat and a few tetras of broth.  Please don’t hold that against me…  And I am grateful to the authors for their Shortcut Chicken or Beefstock Recipe that gives life to store-bought broth.  This makes me feel a little better about not being as authentic as others.

2. The photos are enough to start your saliva glands go into overtime.  I dare you to look at the photos and not crave a big steaming bowl of homemade soup!

3.  The simplicity of the ingredients and the recipes means that you can make one or two soups in an afternoon or evening and have enough to eat through the week.  This means, more time doing what you want to do instead of hovering over complicated recipes, trying to figure out how to deglaze a pan or braise leeks.

4.  Unlike most soup cookbooks, Rosbottom has given thought to what we eat with our soup and included a vibrant selection of salads, toasts and sandwiches.  What a fantastic idea!

5.  The combinations selected for each season are intoxicating.  Take a look:

FALL – “Cool Nights” Chili with Chicken, Corn, and Chipotles; Fall Brodo with Acorn Squash, Swiss Chard, and Bacon; Wild Mushroom Melange; Pumpkin Soup with Toasted Walnuts and Rosemary; French Lentil Soup with Garlic Sausage

WINTER – White Bean Soup with Chorizo and Kale; Cauliflower Soup with Crispy Prosciutto and Parmesan; Cream of Chicken and Fennel Soup; Ribollita – The Tuscan Minestrone; Celery Bisque with Stilton Toasts; Tomato, Dill and White Cheddar Soup

SPRING – Cream of Parsley Soup; Carrot Soup Scented with Sesame and Chives; Spring Risotto Soup; “Just Greens” Soup; Emily’s Springtime Salmon Chowder; Watercress Soup with Pan-Seared Scallops; Thai-Style Lemongress Soup with Shrimp

SUMMER –Avocado Soup with Fresh Tomato Salsa; Icy Cucumber Soup with Smoked Salmon and Dill; Victorine’s Gazpacho; Cold Curry Creams; Chilled Melon Soup – Two Ways; Zucchini Vichyssoise; Summer Squash Minestrone with Pistou.


And guess what I did yesterday?  Yep, I made soup for my fella and I – and not my usual Curried Butternut Squash Soup or Minestrone.  And now we’ve got exciting lunches or dinners for throughout the week as well.

I am so inspired by these delectable dishes that now I want new big and deep soup bowls to enjoy them in!


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