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The Soup Club Cookbook: A food-sharing formula for starting a soup club

Feed Your Friends. Feed Your Family. Feed Yourself.

The Soup Club Cookbook

Courtney Allison, Tina Carr, Caroline Laskow, and Julie Peacock

Imprint: Clarkson Potter
On sale: January 13, 2014
Price: $25.00
Pages: 240
ISBN: 9780770434625

Contact: Anna Mintz
212-572-6186
amintz@penguinrandomhouse.com

Who doesn’t want a delicious, home-cooked meal magically delivered at the end of a busy day? But work, kids, and life get in the way, even in the most well-intentioned homes. Enter: The Soup Club Cookbook: Feed Your Friends. Feed Your Family. Feed Yourself. (Clarkson Potter/Publishers; January 13, 2015; $25.00; Trade Paperback), in which four friends show how to make this fantasy a reality with 150 fantastic recipes for soups, dozens of delicious sides, and tips for cooking in quantity.

Food-sharing can be a stellar antidote to restaurant-prepared meals. The Soup Club’s idea is to join with friends (at work, at the gym, in your neighborhood, anywhere!) and make a plan in which each person makes dinner once a month for the whole group. That gives you three evenings each month when you don’t even have to think about making dinner (and even more meals when you consider leftovers). In addition to recipes for soup, The Soup Club Cookbook also features how-tos for setting up your own soup club, as well as recipes for welcome extras to round out a meal, from pestos to grains to hearty salads.

Ranging from classic to more innovative, some of the soup, salad, and side recipes featured in the book include:

SOUPS: Chickpea, Roasted Squash, and Farro Soup; Winter Corn Chowder; Salmon Soup in White Broth; Saffron Seafood Chowder; Jewish Chicken Noodle Soup; Beef Mole Chili; Chicken and Andouille Gumbo
SALADS & VEGETABLES: Winter Caesar Salad; Butter Lettuce and Radish Salad; Maple Butter Carrots; Kimchi; Braised Leafy Greens with Egg
BREADS, GRAINS & PASTAS: Cheddar Cornbread; Squash Bread; Coconut Wheat Berries with Herbs
BIG FOOD: Soy-Simmered Chicken Wings; Porchetta-esque Pork Butt with Quick Pan Sauce; Zucchini and Sun-dried Tomato Lasagna
COOK’S SNACKS: Water Chestnut Dip; Honey, Ricotta, and Black Pepper Bruschetta; Potato Tortilla

ABOUT THE AUTHORS:

Courtney Allison, Tina Carr, Caroline Laskow, and Julie Peacock live in New York City. They have been sharing food for many years, and this is their first cookbook.