Anna Thomas’s Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. “From my kitchen to yours,” Thomas says, “here are the
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it was amazing
After receiving this book for Christmas, I officially declared 2010 The Year of Soup. It’s actually only been the past couple of years that I’ve been eating soup, and only a few different ones at that. I’ve loved the idea of soup however: simple, nourishing, comforting & timeless. Creating soup was a revelation for me. For the first seven weeks of the year, we made a different one every week, usually with homemade stock & fresh homemade bread. It makes me feel a bit frontiersy and connec
Anyway, for just a couple of hours of peeling & chopping on Sundays, my husband & I dine on these delicious soups for 3 or 4 days of the week. Dinnertime has never been easier, when all you have to do is gently re-heat a soup & slice some bread. I love that the recipes can be easily doubled & the soup (and breads) freeze perfectly. Every recipe we’ve tried has ranged from 3 to 5 stars (even Beet, which was going waaay outside my comfort zone) & the flavors deepen after a day or two (making it even more sensible to make them ahead of time on the weekend). They’re somewhat flexible depending on what you have on hand & most are Vegan or can easily be made Vegan. All of them have tasted fresh, wholesome & satisfying!
This is probably my favorite soup book so far, and I have many. I’ve been making the Parsley Soup frequently from the Green Soups section and it’s superb. You’d think a “green soup” might be a turn-off, but the flavor is wonderful. The soups are made with a minimal amount of oil so you can drizzle fresh olive oil on top of each serving right before eating. It’s part of the recipe, it finishes the soup. I love this way of thinking about olive oil as a seasoning. The material in the intro is infor
This is the new book in my cookbook collection. I think it’s because as soon as the weather hinted it’s autumnal crispness to come I started craving soup in a big way.
I’ve been browsing through this and so far I think it’s very approachable and I really love that it’s separated into seasons. So I can focus on the fall and winter soups for the next few months and go to my winter farmer’s market and use what I see there. The author is very flexible in some of the ingredients and offers a variety