As we move into these chilly fall and winter months, there’s nothing I love more than brewing up a big pot of homemade soup. The herby aroma wafting through the house, the steam warming up the kitchen, the inevitable leftovers…ah! It’s the best. So it’s no surprise I volunteered to review 300 Sensational Soups, a new cookbook by Carla Snyder and Meredith Deeds. If one pot of soup is good, 300 is excellent!
This extremely comprehensive book is full of winter cooking inspiration. While it would be easy to phone in some recipes in a cookbook this large, Sensational Soups os written with thoroughness and creativity. It starts out with a section on how to make your own stocks from scratch, then goes into chapters on a variety of soup categories such as chilled, garden vegetable, chowder, fish and shellfish, and cheese (a whole section purely about cheese-based soups?! I’m into!) The collection wraps up with a section on toppings and garnishes (which includes glorious ideas like grilled cheese croutons and maple cream). Truly something for everyone!
I had difficulty selecting just one recipe to review for this post, but I finally narrowed it down to chowder, one of my favorite soup subsets (soupsets?) I ended up going with the butternut squash chowder because it includes one of my favorite garnishes ever—fried sage leaves! My dining companions all agreed that drizzling the frying butter with the sage leaves on top was a major game changer. I also love how the recipe uses mashed squash to add thickness and texture instead of a massive amount of cream (although, don’t worry, there’s still a healthy amount of cream involved).
This soup was so comforting, so rich and velvety, and so flavorful! I will say that I made a few changes to the recipe—as with basically every soup, I doubled the recommended amount of spices, salt, and pepper. I also added an extra few squeezes of lemon. Oh, and clearly this chowder was begging for a sprinkle of cheese on top, so I grated up some nutty aged parmesan for garnish alongside the sage leaves and butter drizzle. I also highly condone serving with a hunk of crusty sourdough bread.