Sunday Soup: A Cookbook Review
The new cookbook by syndicated columnist Betty Rosbottom tackles a food topic totally appropriate to the current economy. To find out what I think of it, and what you can expect to find inside, read on.
In my recent post, Seven Money Saving Menu Ideas for Every Day of the Week, I alluded to this very concept, soup on Sundays. If you're leaning towards a more casual and affordable version of Sunday dinner, this title, along with this list of ideas for soup garnishes, is just what you need.
What you'll find in this book? A year's worth of scrumptious Sunday dinner soup recipes, including cool versions for summer months. Also included are various recipes for “souper sides” to round out the meal such as grilled gorgonzola sandwiches, green bean-cherry tomato-bacon salad with a red wine vinegar and Dijon mustard vinaigrette, and walnut-feta salad with baby greens. A few of the slamming soup recipes included in this tome? Potato-bacon chowder with caraway cheese, tortilla soup with chicken and lime, Thai lemon grass soup with shrimp, creamy crab and corn bisque with fresh basil and coconut lime soup with scallops.
Betty hosts the popular New England cooking show “On the Menu”, is a frequent contributor to Bon Appetit magazine, and writes a syndicated column called “That's Entertaining” for Tribune Media Services. Want an inside peek at one of the scrumptious recipes inside?
Coconut Lime Soup With Scallops
Ingredients: 3 stalks of lemongrass, 3 cups chicken stock, 1 tbsp fresh minced ginger, 1 ½ cups coconut milk 1 ½ tsp Thai fish sauce, 3/8 tsp red pepper flakes, 1 ½ tbsp fresh lime juice, 12 ounces sea scallops, kosher or sea salt, 3 tsp lime zest and six wedges of lime for garnish, ¼ cup chopped fresh cilantro for a topping and flavor accent.
What to do: Remove the tough outer layers from lemongrass stalks and cut an inch or so off the woody stem. Thinly slice the rest of the lemongrass crosswise to yield about a quarter cup. Combine stock, lemongrass and minced ginger in a saucepan and simmer for five minutes before straining into a large bowl, discarding the solid bits and returning to the saucepan. Add coconut milk, fish sauce, red pepper flakes and lime juice to pan and simmer. Slice large scallops horizontally into three rounds, then cut rounds in half to form half-moon shapes. (I have to admit I'll probably cheat here and go directly to the tiny bay scallops.) Add scallops to the soup and cook until opaque and cooked through (about 2-3 minutes). Season with salt, ladle into bowls, garnish and top with cilantro and lime.
Clearly, the woman knows her food. Who might find this book a helpful purchase? Those who enjoy full color images with their culinary instructions, collectors of unusual recipes, or those looking to give a gift to a person or couple starting out that provides resources for style as well as budget. Definitely a title for the serious soup enthusiast.