Cookbook: A Beautiful Bowl of Soup
I didn't seek out A Beautiful Bowl of Soup for the usual reasons one buys a cookbook (great recipes, mouth-watering photos, new ideas), though it turns out that this book has all of those attributes, and more. No, I found it by accident while perusing the Chronicle Books web site, looking for holiday gifts. I'm easily distracted by cookbooks, especially soup cookbooks, and a collection of vegetarian and vegan recipes that could expand my own repertoire intrigued me.
Paulette Mitchell, prolific author and television personality, has organized this book not by the seasons, which is a traditional way soups are sorted, but rather by texture: creamy, or chunky. She's noted soups that are vegan, with a reminder that many more recipes can be made vegan with simple substitutions (soy milk for dairy milk, for example).
As always when I approach a cookbook for the first time, I need your help to decide where to start. Which of these recipes should we try first?
- Sweet potato ancho bisque, with apple-pecan salsa and roasted red pepper cream
- Wild rice-cranberry soup (pictured on the book cover)
- Ratatouille soup, a vegan cornucopia with eggplant, tomatoes, green beans, zucchini, and lots of fresh herbs
- Yukon Gold potato soup, topped with black olive "caviar"
- Caramelized onion soup, with herb goat cheese toasts
- Carrot vichyssoise, a chilled soup with sweet balsamic swirls
Leave your choice in the comments, and I'll get to work.
The recipes in this cookbook span the culinary globe, with flavor profiles drawn from Mexico, Morocco, Mumbai, and Minnesota. For vegetarians, vegans, and omnivores, A Beautiful Bowl of Soup presents new ideas you're sure to enjoy.