After three weeks of reviewing and making recipes from Ladled: Nourishing Soups for All Seasons, this is what I said in my Amazon review:
This book is absolutely wonderful. It contains every sort of soup you could imagine (traditional, Asian, porridge, congees, cold summer soups, etc.) for every budget and every lifestyle (vegan, vegetarian, paleo, WAPer, etc.)
The layout of the book is easy to follow and use and is simply beautiful. It contains pictures of every recipe and helpful instructions for prep work.A month after writing this review, I still stand by it completely. This book is truly a masterpiece. I can't recommend it highly enough. It contains all kinds of soup recipes from comfort foods to exotic ice cream "soups". But it contains so much more! I have learned to make my own noodles and how to cure my own bacon all from this book.
Well worth having in every kitchen, whether you are a seasoned cook or a soup loving newbie, I highly recommend it.
It is no exaggeration to say I have never used a cookbook so much in such a short period of time as I have this one. It has taken me so long to write a review (sorry, Kimberly!) because I have been too busy cooking from it! All this to say... get yourself a copy of Ladled: Nourishing Soups for All Seasons. Your tummy will thank you, as well as anyone else who eats from your kitchen.
Just to give you a sample... here is a recipe that I hope you will enjoy.
Peasant-Style Brussels Sprout and Egg Drop Soup
You Will Need:
- 1 pound Brussels sprouts
- 2 tablespoons fat of choice
- 2 medium/4 small leeks, washed, trimmed, thinly sliced
- Unrefined salt (where to find)
- 5 cups chicken stock
- 3/4 teaspoon fennel seed (optional) (where to find)
- 4 large eggs
- Freshly ground pepper (where to find)
- 6 slices of hearty bread, toasted
- Parmesan cheese, freshly shredded
- Finely minced parsley (optional)
- Cut off the stems of the Brussels sprouts and shred them by hand or with a food processor.
- In a large pot, add your fat of choice and heat it over medium or medium-high heat until hot but not smoking.
- Add the shredded Brussels sprouts and leeks, sprinkle them generously with salt, and sauté for 5-7 minutes or until the vegetables are limp. Stir as needed to prevent browning and promote even cooking.
- Add the chicken stock and fennel seed (if using) and bring the soup to a boil over high heat. Turn the heat to low, cover, and cook for about 5 minutes or until the vegetables are soft.
- Meanwhile, beat the eggs in a medium sized bowl.
- Turn off the heat under the soup and gently drizzle the eggs into the soup while stirring with a fork to break the eggs into small strands as they cook. Let the soup stand for 45 seconds.
- Salt and pepper to taste.
- In each soup bowl, place a piece of toasted bread, cover with soup, and sprinkle generously with cheese and parsley (if using).
This soup (like all the recipe I have made from Ladled: Nourishing Soups for All Seasons) was a huge hit at my house. I hope you enjoy it as well!
Be sure and check out Kimberly's other book, Fresh: Nourishing Salads for All Seasons, too! It's has amazing recipes for all sorts of salads, dressings and much more. (Note: make the recipe for Roasted Garlic Dressing ASAP!) I use both books in my kitchen ALL the time.
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