Soup Book-Cover finalLong time readers know I’ve been working on a soup cookbook for a couple of years.  The day has come; it’s published!  Get yours now! Available on amazon.com; click HERE! to order. Ebook on the way and I’m not sure how long that will be.  If you’ve eaten something, cooked something, read the book, or ordered the book, reviews — even a line or two — on my amazon page would mean a great deal.

Many thanks to all involved — testers, tasters, encouragers, lovers, and especially the group of great folks who worked with me to make this happen.  This doesn’t happen without huge support and lots and lots of love and help.

If you’d like to review the book, leave a comment or email me; I’ll mail you a book or email a pdf.  If you’d just like to blog a recipe (Ina Fridays writers?!) I’m happy to share and will also do that on this blog a few times over the coming weeks.

My team, amazing always, was:

  • Patricia Miller, Editor  (photo courtesy Trish Triff Noack)

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  • Amanda Weber, Designer (photo courtesy Mena Xiong)

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Daniel Craig, Artist (below with his beautiful wife, Kim Craig, at Opus and Olives)–Cover and chapter icons

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  • Drew Robinson, CS — Wine Pairings  (photo by Alyce Morgan)

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My biggest thanks goes to my hub of nearly 40 years, David Morgan, who worked and paid my bills while I struggled along cooking, writing, testing, and making a big soup mess in the kitchen on and on..and on.  He bought the groceries, ate enough soup to float a boat, did the dishes, and took out the garbage. He even made soup.  He got me away on vacation, too–more than once.   Love you always!

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(Below:  Quebec lunch)993718_458794864235128_1643678921_n

(Below:  On the Atlantic, near Prince Edward Island–Eating soups other folks made.)

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Below:  Encouragers –Friends, My Choirs, and Family Who’ve Said, “You Can Do It!” , Ate my Food, cooked for me, taught me, or just loved me…. If I missed you, I’m still looking for pics!

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(Below: Soup Testing party)securedownloadphoto-16

 

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(Below:  soup testing party–Saint Paul)399823_517229154980266_2062016787_n7e711-dsc03449e0cff-dadee1fe-dsc08357

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A FEW PICS OF THE FOOD FROM THE BOOK OR WHILE I WORKED ON IT…

(Below:  Pear-Grilled Fig Salad with Goat Cheese, Walnuts, and Arugula –in the Salads section)

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(Below:  Individual Kiwi “Tart”–in the dessert section)

c361b8ba589aeadb2d3c24d076e483ee(Below:  Guacamole Soup–in the Summer soups section)b0f64eecd7c621b99e7a93207a6f9c0f(Below:  Tuna Quesadillas–in the Breads and Spreads Section)9b35741b48162cc04023b78755c0950b(Below:  Parmesan-Peanut Spicy Pumpkin Soup–in the Fall soups section)
929198c984b5ba97a45b4fd35f3fa2b7(Below:  Green Bean, Mushroom, and Jasmine Rice Salad with Mustard-Tarragon Vinaigrette–in the Salad section)91618337524346dd6cd2295ce5498fa6(Below:  Pumpkin-Chocolate Chip Coffee Cup Muffins–in the Breads and Spreads chapter)adf67d3ec8a68b61c8eab6cebf2b38f53114acdaec5914841b712a06f22b5211IMG_5640

(Below: Simply Excellent Strawberry Shortcake from Scratch or Not–in the Desserts Section)

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(Below:  Spicy Cucumber Soup with Feta –no cooking–in the Summer soups chapter)

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(Below:  Grandson Rhyan testing the Whole Wheat Bread Machine Rolls. He helped make them, too–Breads and Spreads Chapter)

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(Below: Blueberry Muffins from the Breads and Spreads Chapter.)

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(Below:  What many pots began with…)IMG_5399(Below:  Irish Soda Bread from the Bread and Spreads Chapter)IMG_5378

(Below:  Vegan Chili from the Winter Soups chapter)

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(Below:   Cornbread-Cheese Muffins with Onions or Green Chiles–here in the pan version–from the Breads and Spreads Chapter:)

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(Below:  the grilled peaches from Grilled Peaches or Figs with Cheese, Honey, Thyme, and Black Pepper — Desserts Section)

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(Below:  A Christmas party at our house where we tested Pork Tenderloin Posole…with forever friend Sue Hall.)

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And, to my faithful blog readers, THANKS!….don’t forget to make more time at the table….

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Of course I’m still making new soups, which I’ll keep sharing.  Here’s a recent favorite from the next book  🙂

Asparagus-Wild Rice Chowder. (recipe included below)

 asparagus-wild rice chowder
serves 8

This is not a thick restaurant-variety chowder, but rather a lighter, more brothy version.  

  • 1/2 cup sliced almonds (for garnish)
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 2 onions, chopped
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1/2 cup wild rice, flooded and rinsed several times
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon fresh ground white pepper
  • Pinch crushed red pepper
  • 2 teaspoons dried thyme
  • Small handful finely chopped parsley — leaves and stems
  • 1 1/2 pounds thick asparagus–trim bottom third, chop all but tips into 1/2-inch pieces; reserve tip
  • 1/2 cup white wine
  • 2 cloves garlic, minced
  • 8 cups vegetable (or chicken) stock
  • 2 cups water
  • 4 small red potatoes, unpeeled, small dice
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • Hot sauce (I like Tabasco)
  1. In a small, dry skillet, toast the almond slices over low heat for 5 minutes or so.  Let cool and pour into a small bowl.  Set aside.
  2. In  a 6-quart heavy pot over medium flame, heat oil and butter; add onions, celery, carrots, wild rice, salt, pepper, crushed red pepper, thyme, parsley, and the asparagus ends (the trimmed bottom third.)  Cover and let cook until vegetables are tender, 10 – 15 minutes.  Stir occasionally.
  3. Add white wine and garlic; stir well and cook 3 minutes or so until wine cooks down.  Pour in stock and water; stir.  Raise heat to high and bring to a boil.  Reduce heat to a gentle boil.  Cook 40 minutes or until wild rice is almost tender.  With a slotted spot, remove the asparagus ends and discard.  Add potatoes and the 1/2-inch pieces of asparagus.  Lower heat to a simmer and cook just 6-8 minutes or until potatoes and asparagus pieces are tender.  Turn heat to low so that soup is not simmering and add the cream and milk; season with 2 or 3 shakes of hot sauce and heat through; do not boil. Taste and adjust seasonings.
  4. In the meantime, cook the asparagus tips–season them with a pinch of salt and pepper — in a separate skillet or pot in 1/4 cup water for 2 minutes.  Drain and rinse with cold water.  Set aside in a small bowl to use for garnish.
  5. Serve soup hot garnished with toasted almond slices and tender asparagus tips.
  6. COOK’S NOTES:  For a vegan version, use 2 tablespoons of olive oil in place of the butter and olive oil at the start; use only vegetable stock. Sub either coconut milk or almond milk for the dairy cream and milk  — or skip milk all together.

wine for this soup might be:  Oregon Chardonnay — I like Bethel Heights or a Tablas Creek Viognier.

(Below…another recent favorite:  It Might as Well be Spring Soup …  Click HERE for recipe.)

IMG_5407Make a new soup; drink a new wine,

Alyce

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