Spring may bring the flowers, colors and flavors that will develop into summer, but those rainy spring days can make me want to curl up with a good book, fresh baked bread and a hot bowl of soup.
This month for The Book Club CookBook Cooking Crew, Sarah from Things I Make (For Dinner) selected Girl with a Pearl Earring by Tracy Chevalier for us to read. The accompanying recipe was for a lovely vegetable soup. I was both excited to start reading, as well as get all my groceries for a yummy pot of soup.
I was very optimistic when I went shopping...
...the reality was I couldn't find some of the vegetables described in the beginning of the book. When we first meet Griet, she is preparing a soup for her family. After her father's accident, they had fallen on hard times. The soup contained only vegetables...cabbages, turnips, leeks... Griet had laid out all the vegetables, not in the order they would go into the pot, but as wedges of a pie - divided by their colors.
My soup did not end up containing the turnips, we changed it up a bit to fit our tastes. Small red potatoes are always a hit in our soups!
You can see Sarah's invitation for the month, and even read along with us when you have the time. Be sure to jump in this next month (where did April go?) for another fabulous book and more mouth-watering recipes from the group.
Here are all the other fabulous bloggers cooking with us this year:
And the book? I didn't have a chance to read it when it came out, I did watch the movie with Scarlett Johanson. The description in the book is so good, it really is worth reading. It would make a great read for our next wet and gloomy spring weekend. Perfectly paired with a bowl of our vegetable soup!
I did try to lay out my vegetables by color, but gave up because it had so much green in it! Oh, well. I would have loved to see Griet's presentation as she created her soup.
Rainy Day Vegetable Soup
You Will Need:
- 1Tbsp. olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 2 ribs of celery, sliced
- 1/2 savoy cabbage head, sliced
- 2 c. baby red potatoes, halved
- 8 c. chicken stock
- salt and pepper to taste
Slice and put leeks in a medium bowl full of water. Set aside.
In a large pan, saute the onion, carrots, and celery in oil. Strain out the leeks and add them to the pot. Saute till all are tender. Add the remaining ingredients and bring up to a boil. Reduce to a simmer and cook until the potatoes are just fork tender, about 15-20 minutes.
Serve and enjoy!
This month Sarah at Thing I Make (for Dinner), this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from April 1st till April 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.
*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.