The start of fall is one of my favorite times of the year, not because of the cooler temperatures or fall colors, but because it's the time of year when some of the best new cookbooks come out. A few weeks ago I had a real gem of a book come across my kitchen table and not only is it well-suited to the cool days we have ahead of us, but it's also great for anyone who wants an easy way to entertain during the holiday season. The premise behind the book is simple: invite your friends and family over to dinner, have everyone bring a soup to share, and at the end of the night everyone takes home an assortment of leftovers to enjoy the rest of the week.
It's the kind of idea I wish I had come up with myself.
There is nothing more comforting than a bowl of soup on a cool day, which is why I always make sure to keep some on hand for a quick meal when I'm short on time or I'm so sick I can't muster up the energy to do anything more than stumble into the kitchen and grab a handful of crackers before falling flat on my face and passing out in bed (not that I would know anything about that, I've only had the same cold for the past two weeks.) Even if you don't intend on swapping soup with your friends and family this is a great book to have on your shelf.
Recipes You Should Try:
Potato-Leek Soup with Chive Oil
Tomato Soup with Grilled Cheese Croutons
Roasted Fall Vegetable Soup
Roasted Carrot and Ginger Soup
Roasted Pumpkin Soup with Fried Sage Leaves
Chestnut Soup with Mushroom-Thyme Sauté
Chicken, Charred Tomato, and Chile Posole
Beef-Barley Mushroom Soup
Make sure you keep reading for the Stracciatella Soup recipe from the book, it's the perfect soup to make when you're feeling under the weather. I should know, I've been living off it for the past two weeks. Want to check out a few more recipes from the book? Head on over to The Book Club Cookbook website to see what other bloggers have been making during the #SoupSwapParty.
Where to Purchase
Amazon - Soup Swap by Kathy Gunst
How can a soup with such basic ingredients be transformed into something so utterly satisfying? This is a classic Roman soup—chicken stock, spinach, eggs, and freshly grated Parmesan cheese. When the eggs and cheese are whisked into the hot stock, they look like "little rags," or "little shreds," the definition of the Italian word stracciatella.
Because there are so few ingredients, it is really important to use the best quality chicken stock, garden-fresh spincach, fresh eggs, and authentic Parmigiano-Reggiano. Serve with Burnt Radicchio Salad with Herbed Ricott and Nuts (page 157.)
makes 10 to 12 tasting portions or 6 to 8 full servings
8 Cups/2L basic chicken stock (pg 29), roasted chicken stock (pg 30), or canned low-sodium broth
freshly ground black pepper
¾ cup/60g freshly grated Paramesan cheese
5 cups/300g packed baby spinach or regular spinach, stems removed, washed and thoroughly dried, and thinly sliced
- In a medium-large stockpot over high heat, bring the chicken stock to a boil and season with just a touch of salt and a generous grinding of pepper.
- In a medium bowl, whisk together the eggs and ½ cup [40g] of the grated cheese and season with salt and pepper.
- Turn the heat to medium and add the spinach to the pot. As soon as the spinach leaves begin to wilt, use a fork to gradually whisk in the egg-cheese mixture until it resembles shreds. Turn the heat to low and cook for about 2 minutes. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Ladle the soup into mugs or bowls, dust with the remaining grated Parmesan, and serve.
This soup is best made at the last minute. Pack the eggs, grated cheese, and spinach separately and bring them to the party with you pot of chicken stock, a bowl, and a whisk. At the party, while the soup is reheating, which the eggs and ½ cup [40g] of the cheese in your bowl and season with salt and pepper. Finish the soup off as directed and serve.
This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.
This book was sent to me for review by Chronicle Books as always, all opinions are my own.
I'd like to give a special thanks to Zeroll and Chef's choice, who sent along a stainless steel ladle, serving spoon, and knife sharpener to help facilitate this review.