September 15, 2016
Proving that making soup doesn't have to be difficult, Gunst (Notes from a Maine Kitchen) presents an elegant collection of stews, chilis, and chowders for hosting and entertaining. Inspired by her neighbor to participate in a soup swap, the James Beard Award-winning food writer and resident chef for NPR's Here and Now shares advice on how to start your own. Serving sizes for both tasting and full portions are listed for each recipe along with labels of dairy free, gluten free, vegetarian, vegan, or whether a dish can be served cold. Most recipes require a large stockpot; some call for an immersion blender or food processor. Alongside mainstays such as minestrone are tomato soup with grilled cheese croutons or black bean and chorizo soup with avocado crema. Readers will learn how to make broth, notably a vegetable scrap stock. For meat soups, Gunst views that item as a complement, not the recipe's star. Instead, flavor comes from garnishes, toppings, and side dishes (e.g., parsley pesto, herbed ricotta toasts). VERDICT With a variety of flavorful, practical meals, Gunst's latest will entice readers seeking year-round staples (for entertaining or otherwise) and those interested in making soups, but unsure where to start. A go-to resource for cooks of all levels.--Stephanie Sendaula, Library Journal
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