Soup Nights – Betty Rosbottom

Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year by Betty Rosbottom is the second title the author has penned dedicated to soup. She knows the world has a fondness for a warm comforting bowl of soup – as soup is universal. Her first title Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes is indexed for Eat Your Book members.

Soup Nights is a beautiful book loaded with photographs and tempting easy-to-prepare recipes. In addition to four seasons worth of soup, there are recipes for salads, sandwiches and sweet treats to top off your meal. At first, I admit, I thought “oh another soup book” – but these are not your mother’s soup recipes – Cream of Celery Root Soup with Celery Leaf and Hazelnut Gremolata, Asparagus Bisque with Bay Scallops, Toasted Bread Crumbs & Chives, and Coconut Soup with Chicken, Lemongrass and Spring Vegetables – these soups are meals. 

I made the After Thanksgiving Sweet Potato and Bacon Chowder for Sunday Supper Movement and it was incredible. This recipe (along with many others) is so versatile that the basics of the chowder recipe can be utilized to switch out chicken, regular potatoes or other root vegetables and still have success. Betty also provides menu suggestions at the end of each recipe to help the reader plan a cohesive soup night meal. 

Special thanks to the author and her publisher, Rizzoli, for sharing the delicious Cauliflower Soup recipe below for us to try now. Be sure to head over to our contest page to enter our giveaway for a chance to win one of three copies.

CAULIFLOWER SOUP WITH CRISPY CHORIZO, LIME & CILANTRO

Serves 6
MAKE AHEAD Yes
PREP TIME20 minutes
START-TO-FINISH1 hour

Although my mother served countless vegetables when I was growing up, she never cooked cauliflower. I, on the other hand, continue to marvel at the inventive ways a cook can use this vegetable. I’ve tossed the florets into pastas, incorporated them into creamy gratins, and used them imaginatively in soups like this one. For this spicy version, florets are simmered and then turned into a smooth puree. Lime-scented sour cream adds a cooling note and some pan-fried chorizo a bit of heat.

1 TBSP olive oil
6-OZ chorizo, cut into 1/4-inch diceuse Spanish-style chorizo in casing, not loose Mexican-style chorizo
2 CUPS (2 – 3 medium) chopped leeks, white and light green parts only
2 TSP chopped garlic
8 CUPS (about 1 1/2 lb or use packaged florets) cauliflower florets
5 CUPS chicken broth or stock
Kosher salt
1/2 CUP sour cream
1/2 TSP grated lime zest
Freshly ground black pepper
Toasted breadcrumbs
1/4 CUP chopped cilantro

IN A HEAVY POT over medium-high heat, heat the olive oil until hot. Add the chorizo and cook, stirring, until slightly crisp, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Set aside. Reduce the heat to medium and add the leeks to the drippings in the pan. Cook, stirring often until softened, about 2 minutes. Add the garlic and cook, stirring, 1 minute more. Add the cauliflower, broth, and 1 teaspoon salt.

BRING THE MIXTURE to a simmer and cook until the cauliflower is very tender, 20 to 25 minutes. Purée the soup in batches in a food processor, blender, or food mill. (Or use an immersion blender to purée the soup in the pot.)

WHISK together the sour cream and the lime zest and stir half the mixture into the soup. Season the soup with more salt if needed and with 1/4 teaspoon or more black pepper. (Soup can be prepared two days ahead. Cook to this stage, then cool, cover, and refrigerate the sautéed chorizo and the sour cream separately. Reheat the soup over medium heat, stirring often.)

LADLE the soup into bowls. Garnish each serving with a dollop of the remaining sour cream. Serve with small bowls of chorizo, toasted breadcrumbs, and cilantro for sprinkling.