Now that the holiday season is over and life is falling into its new 2015 routine, it’s time to get back to your weeknight cooking routine. Nothing hits the spot in the dead of winter quite like a piping-hot soup, and nothing makes keeping your freezer stocked with delicious soup dishes easier than The Soup Club Cookbook. It was written by Courtney Allison, Tina Carr, Caroline Laskow and Julie Peacock, four friends who wanted to find a way to eat more soup and cook less. The book features big-batch recipes of all your favorite soups, from Winter Minestrone (recipe after the link for you to try at home) and Chicken Noodle to Faux Ramen and Potato Leek Soup. They have hearty soups (The Dudes’ Chili is a winner) and cold soups for summer (including Green Gazpacho and Tomato Gazpacho, both of which are exactly what summer should taste like). The book goes beyond just soup, though. You’ll also find salads, dressings, sides, snacks and bigger dishes, all designed to complement and round out soup meals.
The Soup Club Cookbook is designed to help you and a couple of friends start a soup club. The idea is simple: Four friends each commit to making a large batch of soup one week out of the month. The recipes in the book are all designed to feed four families, but they are easily divided in half, making the book a treasure trove of soup recipes either way. The idea with the soup club is that you get a month’s worth of soup for one week’s worth of cooking effort (plus you’ll keep up with your food-loving friends!).
Each recipe includes seasonal and flavor variations, delivery tips, and garnish and serving suggestions. The book is full of hilarious anecdotes, the four authors’ friendships with one another shining through their personal stories and lists of tips and suggestions. The book is a wealth of information, and it has all of the instructions you need to found your own soup club, from process information to supplies you’ll want on hand. Some of the best tips in the book include: