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Excerpt From The Soup Club Cookbook by Courtney Allison, Tina Carr, Caroline Laskow, and Julie Peacock
Excerpt From The Soup Club Cookbook by Courtney Allison, Tina Carr, Caroline Laskow, and Julie Peacock
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T
HES
OUPCL
UB
COOKBOOK
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CLARKSON POTTER
A black belt is a white belt who NEVER QUIT. Make your soup.
NEVER APOLOGIZE
INTRODUCTION
It began as a conversation. We missed each other
but couldnt always eat together. So we started a club:
in troduction
11
FAUX RAMEN
MAKES 8 QUARTS
40
FOR D ELIVERY:
FAUX RAMEN
MAKES 8 QUARTS
40
FOR D ELIVERY:
110
T O M AT O - F E N N E L - C H I C K P E A S O U P
MAKES 8 QUARTS
In a stockpot, heat the oil and saut the carrots, onions, garlic, and
celery for 7 minutes, or until soft. Add the oregano, fennel seeds, and
two thirds of the sliced fennel. Cook over medium heat for about
10minutes, until the fennel is soft.
// Add the tomatoes, rosemary, bay leaves, 2 quarts of the
chickpea cooking liquid, wine, if using, and the salt. Bring to a boil,
reduce the heat, and simmer for 40 minutes, loosely covered. Remove
the soup from the heat and fish out the rosemary sprigs and bay
leaves. Puree the soup with an immersion blender until smooth.
// Add the remaining sliced fennel and the chickpeas. Simmer for
15 minutes, or until the fennel is tender but still crisp. If the soup is
too thick, add water as desired. Season with salt and pepper.
FOR D ELIVERY
TO S ERVE
110
T O M AT O - F E N N E L - C H I C K P E A S O U P
MAKES 8 QUARTS
In a stockpot, heat the oil and saut the carrots, onions, garlic, and
celery for 7 minutes, or until soft. Add the oregano, fennel seeds, and
two thirds of the sliced fennel. Cook over medium heat for about
10minutes, until the fennel is soft.
// Add the tomatoes, rosemary, bay leaves, 2 quarts of the
chickpea cooking liquid, wine, if using, and the salt. Bring to a boil,
reduce the heat, and simmer for 40 minutes, loosely covered. Remove
the soup from the heat and fish out the rosemary sprigs and bay
leaves. Puree the soup with an immersion blender until smooth.
// Add the remaining sliced fennel and the chickpeas. Simmer for
15 minutes, or until the fennel is tender but still crisp. If the soup is
too thick, add water as desired. Season with salt and pepper.
FOR D ELIVERY
TO S ERVE
This is best made in a twelve-inch cast-iron skillet so the bread gets that great
crust that comes from cooking in cast iron. You can never go wrong with a side
of cornbread. // COURTNEY
C H ED DAR CO R N B R EAD
MAKES ONE 12-INCH SKILLET; SERVES 8 TO 10
183
This is best made in a twelve-inch cast-iron skillet so the bread gets that great
crust that comes from cooking in cast iron. You can never go wrong with a side
of cornbread. // COURTNEY
C H ED DAR CO R N B R EAD
MAKES ONE 12-INCH SKILLET; SERVES 8 TO 10
183
Pur
chas
eacopyof
T
HES
OUPCL
UB
COOKBOOK
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER