On a chilly day, there is nothing that I like to sit down to than a hot bowl of delicious soup paired with some freshly baked bread. It’s a great way to make you forget the cold outside, and there are so many different flavors of soup out there that you never have to eat the same thing twice. I always enjoy homemade soups, of course, but there are quite a few restaurants where I’ve had amazing soups, as well. Soup of the Day: 150 Delicious and Comforting Recipes from Our Favorite Restaurants is a cookbook where you’ll find some of the amazing soups from great restaurants all over the country so that you can enjoy them without ever leaving the comfort of your home.
One of the reasons that soups at restaurants sometimes taste better than homemade soups is that they start with flavorful, long-simmered stocks that many of us don’t take the time to make ourselves. Homemade stocks can be built with ingredients that you might otherwise throw away – chicken bones, carrot peels and the bottom of celery stalks – making them almost free, in addition to being much more flavorful than storebought stocks. That said, you can (and sometimes will have to) buy ingredients specifically to make your stocks. Fortunately, stocks can be made in large quantities and frozen so that you will have them on hand anytime you need them, and they will still be less expensive and tastier than storebought soup bases. The stock recipes in the book include chicken, beef, vegetable, lobster, fish, corn and ham, and they will bring all of your soups to the next level of flavor.
Not all of the recipes in this book are adapted from restaurant recipes. Some are the original creations of the author, inspired by other flavors found in the book. No matter where they come from, the recipes are clearly written and well-explained, so that yours will turn out to be perfectly delicious every time. There are soups for all seasons, with both hot and cold recipes, as well as recipes that use seasonal ingredients – such as fresh corn or asparagus – and ingredients that are available year-round. Since soups always benefit from a side of bread, the final chapter in the book is dedicated to breads and rolls that are perfect for pairing with any of the soups you may decide to try.