Let's Dish January 2024 - National Soup Month 🍲

If you've talked to me in the library, you know that I am a huge fan of movies and TV. Something else I'm very passionate about (and need to make an excuse to do more) is cooking & baking. I love trying new foods and recipes and sharing that with loved ones. With this blog series, you get to come along for the ride. So, let's dish!

While I'm not a huge fan of winter, there is one thing I do truly love about the season: soup. I love making soup and finding new recipes to try or new places to get a good soup. One of my favorites, that I have yet to attempt myself, is Vietnamese pho. I've often joked about crawling into a swimming pool sized bowl and eating my way out. It's as comforting as an American chicken noodle soup, but with much more intriguing flavor.

Since January is National Soup Month, I knew I had to find a good soup cookbook and try something. The book I decided on was Soup Nights by Betty Rosbottom. Picking a recipe was difficult, since there were so many that looked great, but I ultimately went with the Cauliflower Soup with Crispy Chorizo, Lime, and Cilantro. I had never made a cauliflower soup before and you never have to repeat yourself if you mention chorizo, cilantro, or lime to me.

The book as a whole is straight forward. Unlike the past couple books I've reviewed, it doesn't have a ton of information on techniques. For me, this isn't a deterrent. As someone fairly comfortable in the kitchen, it's something I could see myself reaching for when I need an idea. I do think the recipes are mostly easy enough to not be intimidating, you may just have to look elsewhere if you need more tips.

However, the book has a wide range of recipes and most people will probably find something to try and enjoy. There are chapters on vegetable soups, hearty soups, and even chilled soups; among others. Plus, the author included sandwiches, salads, and desserts. A great feature for each recipe is the "Soup Night Menu" which pairs the soup with a sandwich and dessert.

For the recipe, I started off by toasting some breadcrumbs. There is a how-to for toasted breadcrumbs in the back of the book. It's incredibly easy, pulse bread (crust removed) in a food processor then cook in a pan with some oil. The main thing is to stir constantly to make sure you get even toasting and no burnt bits.

The actual recipe for the soup is very easy. Fry up your diced chorizo in your soup pot and set aside, sauté the leeks, add the garlic, then add your broth and cauliflower. From there, you'll just allow it to simmer for around 20 minutes before turning off the heat and adding half of the sour cream mixture you make.

One thing I did "off script" was add the lime juice from the lime I zested to the soup for more flavor. I really like lime, so the more of that the better.

I can definitely see myself adding this to my go-to soup recipes. Its something you can make quick without a ton of effort or ingredients you wouldn't otherwise use. It makes a ton, so it'd be great for families. Or it's great for sharing with friends. I can see the soup base freezing well if you thin it out with some extra broth, but obviously your toppings you'd want to use up and buy new when pulling the soup out of the freezer.

As always, I'd love to hear if you try anything from the book and how it went!