Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes

104 Pages·2008·4.95 MB·English

by  Betty Rosbottom

s m t w t f s
SUNDAY SOUP

Sunday Soup
A Year’s Worth of Mouthwatering, Easy-to-Make Recipes
BY BETTY ROSBOTTOM | PHOTOGRAPHS BY CHARLES SCHILLER
DEDICATION
To my aunt Betty Mullen, with love, gratitude, and admiration.
ACKNOWLEDGMENTS
Sunday Soup has been a joyous project Deb Brown, and Barbara O’Connor: Bless expertise willingly. Thanks to Charles
from beginning to end, in large measure you for taking time away from your own Schiller for the exquisite photographs, to
due to the wonderful people who have busy careers to do soup-cooking with me. Susan Vajaranant for the gorgeous food
helped me with it. Mary Francis came styling, and to Katie Heit for the book’s
on board at the outset and oversaw every Many volunteers tested the recipes in fabulous design.
facet. She got recipes to testers and worked this collection with passion, but with no
alongside me in the kitchen. Using her stel- compensation besides the dishes they Lisa Ekus, my agent, was excited about this
lar computer skills, she transferred myriad created. Their feedback was invalu- project from its earliest stages and, along
notes into decipherable bytes. I have run able. I am indebted most especially to with Jane Falla, provided the support that
out of synonyms for “thank you” to Mary. Marilyn Dougherty, Betty Orsega, and made the proposal a winner.
Jackie Murrill, and also to Marilyn and
Emily Bell has worked with me on six Chuck Cozad, Suzanne Goldberg, Cindy I would also like to thank my husband, a
books and once again shared her amazingly Pizzanelli, Tini Sawicki, Joyce Austen, true soup afi cionado, who sampled for sup-
creative talents to help develop the recipes and Ron Parent. per almost every night an endless stream
for this one. Sheri Lisak, my longtime of chilies, chowders, gumbos, sopas, and
assistant and tireless worker, never said A big hug to my editor, Bill LeBlond, who zuppe—even when they were far from their
no even when I begged her to test a recipe not only asked me to do another book for perfected states. And to my family, Mike,
over and over again. Ellen Ellis, writer par Chronicle Books, but also helped me fi nd Heidi, Edie, and Griffi n: Thanks for loving
excellence, helped me fi ne-tune the text and the perfect subject—soup. Amy Treadwell food and never saying no to soup!
fi nd my voice. To Barbara Morse, Jane Giat, at Chronicle shared her time and editorial

s m t w t f s
TABLE OF CONTENTS
Soup Calendar 8
Introduction 11
chapter 1. “Stocking Up” 14
chapter 2. Fall 24
chapter 3. Winter 54
chapter 4. Spring 84
chapter 5. Summer 110
chapter 6. Soup-er Sides 136
Picking the Right Soup 158
Index 164
Table of Equivalents 168
Spring Summer
MARCH | APRIL | MAY JUNE | JULY | AUGUST
Heavenly Asparagus Soup with Tarragon Cream 87 Avocado Soup with Fresh Tomato Salsa 113
Cream of Parsley Soup 88 Chilled Broccoli-Mascarpone Soup 115
Primavera Vegetable Soup in a Lemon Broth 89 Icy Cucumber Soup with Smoked Salmon and Dill 116
Spring New Potato and Garlic Soup 91 Victorine’s Gazpacho 117
Carrot Soup Scented with Sesame and Chives 92 Watermelon Gazpacho with Grilled Watermelon Skewers 120
Dreamy Creamy Artichoke Soup 93 Chilled Carrot Soup with Cumin and Lime 121
Spring Risotto Soup 95 Cold Curry Creams 122
“Just Greens” Soup 97 Cold Caulifl ower Soup with Bacon and Fresh Dill 123
Emily’s Springtime Salmon Chowder 98 “Cool and Hot” Tomato Chipotle Soup 124
Sweet Pea Soup with Early Chives 99 Chilled Melon Soup—Two Ways 127
Watercress Soup with Pan-Seared Scallops 100 Zucchini Vichyssoise 128
Paella Soup 101 Shaker Summer Tomato, Celery, and Corn Chowder 129
Penne, Asparagus, and Peas in Parmesan Broth 104 Creamy Corn Bisque with Crab and Fresh Basil 130
Thai-Style Lemongrass Soup with Shrimp 106 Coconut Lime Soup with Scallops 133
Corned Beef and Cabbage Soup—“Under Cover” 107 Summer Squash Minestrone with Pistou 134
SOUP CALENDAR ... 9

Introduction
Beautiful Soup! Who cares for fi sh,
Game or any other dish?
Who would not give all else for two
Pennyworth only of beautiful Soup?
LEWIS CARROLL,Alice’s Adventures in Wonderland
As a young girl growing up in the deep South, I was surrounded by homemade
foods of every sort—platters piled high with fried chicken, fresh vegetables cooked
every which way, piping hot cornbread sticks, made-from-scratch cakes, and
luscious icebox pies were part of my heritage. But not soup! Perhaps the winter
season was just too short to inspire what my mother must have thought of as
cold-weather cooking. During the brief January cold spell, she went straight to
the cupboard and reached for tins of canned soup. Tomato and cream of mush-
room were her tried-and-true favorites. With the single exception of a delicious
seafood gumbo that my grandmother routinely prepared, the soups of my youth
came from a can.
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