Note: The following should be read under the guise that I made all these soups for your benefit, dear reader, though you'll benefit very little from my creations lest you make them yourself… and you most definitely should, because yum!
When tasked with contributing to the Kent District Library blog, which for me usually falls on the week of Halloween, I generally pick my current Halloween-themed obsession and run with it. Though this year my spooky has been calmer and more collected and my macabre maybe a little cuter, my love for soup is stronger than ever!
Because I was spending more time than usual thinking about soup while working on this blog, I ended up making working a whole Story Time about soup. You can find some book suggestions below if you want to try a soup-themed story night with your kids! After about an hour of completely-unrelated-to-this-blog Story Time planning, I was back on track.
This first recipe I tried came from one of my current favorite cook books, Half Baked Harvest by Tieghan Gerard. This book has the literal subtitle: “RECIPES from MY BARN in the MOUNTAINS” because Tieghan has a barn, in the mountains, where she comes up with recipes. Is there anything more dreamy? I had yet to make a soup from this book and it was a tossup between the Thai Butternut Squash and Peanut Soup and the Creamy Curried Cauliflower and Goat Cheese Soup but I went with the latter, knowing I had a favorite Thai butternut squash soup in mind already.
From here, I looked beyond my regular cookbooks to ones I had yet to discover. After doing some research I found a selection of books I wanted to try and picked two -- because a girl can't survive on soup alone (okay, maybe you could, but give me something to gnaw on!).
I turned to the book Poole’s Recipes and Stories from a Modern Diner by Ashley Christensen and immediately found my next soup. I love the idea of using all my scraps and bits for broths and stocks. The soup I found from this book was the Chilled Corn Soup with Cherry Tomatoes. In this recipe, you make the stock by using the corncobs and boiling them in an inch of water for an hour before straining. This was a more task-oriented soup as there were different components and it’s dished out separately, but worth it!
Lastly, I decided to focus on the base of many of my soups. As I mentioned, I love to use all the scraps from cooking to make broths and stocks, but I wondered how I could boost their flavor and I found just the book! While cooking other regular non-soup recipies I was able to gather a lot of the ingredients to make some selections from this book, Broth and Stock from the Nourished Kitchen by Jennifer McGruther. This book also includes meals you can make with your stocks and broth, which felt like an extra bonus!
Broth and Stock from the Nourished Kitchen by Jennifer McGruther
Feast: Food of the Islamic World by Anissa Helou
Eating from the Ground Up: Recipes for Enjoying Vegetables All Year Long by Alana Chernila
Half Baked Harvest by Tieghan Gerard
New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein
Poole’s Recipes and Stories from a Modern Diner by Ashley Christensen
Soup for Syria: Recipes to Celebrate Our Shared Humanity by Barbara Abdeni Massaad
Soup Night: Recipes for Creating Community Around a Pot of Soup by Maggie Stuckey
- A Soup Opera by Jim Gill
- Bone Soup by Alyssa Satin Capucilli
- Bone Soup by Cambria Evans
- Carrot Soup by John Segal
- Duck Soup by Jackie Urbanovic
- Growing Vegetable Soup by Lois Ehlert
- Is that Wise Pig? by Jan Thomas
- Perfect Soup by Lisa Moser
- Rah, Rah, Radishes by April Pulley Sayre
- Soup Day by Melissa Iwai
- Soup for One by Ethan Long
- There's a Giraffe in My Soup by Ross Burach
- Tiger in My Soup by Kashmira Sheth