This revised edition of the 2012 best-selling title features 100 new seasonally driven recipes and a selection of new full-color photography. This well curated collection of recipes offers a delicious soup for every day of the year.
Soup is often thought of as comfort dish for cold weather, Soup of the Day showcases how diverse soups can be. From light gazpachos to hearty chowders, cream of tomato to chicken noodle, vegetable-lentils to steak and potatoes, there’s something to please every palate throughout the year—and plenty of full-meal soups for easy dinner solutions.
New recipes include: Creamy Cauliflower Soup with Crispy Pancetta & Gremolata Creamy Brussels Sprouts Soup with Maple Bacon Indian-Spiced Parsnip Soup with Grilled Naan Mac & Cheese Chili Tofu-Kimchi Stew Mushroom, Leek, Wheat Berries & Shrimp Soup Snow Pea Consommé with Cheese Tortellini Caramelized Leek Soup with Blue Cheese Crumble Lamb & Chickpea Chili with Cumin Crema Carrot-Gruyere Soup with Brown Butter Croutons Asiago-Stout Soup with Caramelized Spicy Pears Ramen with Roasted Pork & Soft Egg in Spicy, Soy Broth Clam & Celery Root Chowder Cream of Black Bean Soup with Roasted Poblanos & Cotija Cheese Provencal Chard Soup with Lardoons Ginger–Galangal Broth with Chili & Chicken Meyer Lemon & Potato Soup Tomato Tarragon Soup with Fennel Croutons Grilled Asparagus & Green Onion Soup with Poached Egg Corn & Spinach Chowder with Avocado
The recipes are categorized by month of the year and laid out in an easy-to-follow, calendar format. The monthly calendars highlight the season’s best ingredients to bring you fresh and delicious flavor combinations all year round.
FOR THE GREMOLATA 1 cup (2 oz/60 g) fresh bread crumbs 4 Tbsp (2 fl oz/60 ml) olive oil 3 Tbsp chopped flat-leaf parsley 1½ tsp grated lemon zest
Salt and freshly ground pepper 6 oz (185 g) pancetta, diced 1 yellow onion, diced 4 shallots, sliced 3 celery ribs, diced 1 head cauliflower (about 2½ lb/1.25 kg), trimmed and cut into florets Salt and freshly ground pepper 5 cups (40 fl oz/1.25 l) chicken or vegetable broth, plus more as needed 1 Tbsp fresh lemon juice ¾ cup (6 fl oz/180 ml) heavy cream (optional)
Preheat the oven to 350°F (180°C).
To make the gremolata, in a bowl, toss together the bread crumbs and 2 Tbsp of the oil. Transfer to a rimmed baking sheet. Bake, stirring occasionally, until the bread crumbs are golden brown and crisp, 15–20 minutes. Let cool to room temperature. In a bowl, toss together the toasted bread crumbs, parsley, and lemon zest, and season with salt and pepper. Set aside.
In a nonstick frying pan, cook the pancetta over medium heat, stirring occasionally, until crispy and the fat is rendered, 8–10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Set aside.
In a large, heavy pot, warm the remaining 2 Tbsp oil over medium heat. Add the onion, shallots, and celery and cook, stirring occasionally, until softened, 8–10 minutes. Add the cauliflower and cook, stirring occasionally, for 1–2 minutes. Season with salt and pepper. Add the broth, raise the heat to medium-high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 30 minutes. Let cool slightly.
Working in batches, purée the soup in a food processor or blender. Return to the pot and add more broth if needed to reach the desired consistency. Taste and adjust the seasoning. Stir in the lemon juice and cream, if using. Serve the soup, garnished with the crispy pancetta and gremolata.