Time to get cozy! I included 11 recipes versus our standard 10 in a bundle because I just couldn't pick favorites. There are still more soups and stews in the archives! Most all of these include broth or stock, and the quality of such will make a big difference in your final result. I will sometimes you bone broth for more nutrition and depth to the soup. Obviously making your own would be ideal, but I don't do that, so doesn't feel honest to add that here. Other things I've learned about soup:
- The price tag of a great Dutch oven will be worth it. I use mine constantly AND they look pretty on the stove.
- It usually needs more salt and a squeeze of citrus at the end
- If you want the broth to have a little body, blitz up some of the soup for thickness. I use this immersion blender.
- A crispy bit like croutons or roasted chickpeas or chips of some sort are nice for texture!
- Any green veg in at the very end so it's color stays vibrant.
Soup is a wonderful thing to gift or deliver. It freezes beautifully in plastic bags should you find yourself with too much, or you make double to have some on hand for a night you don't have time to cook. Frozen chili has come in handy so many time for us!
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.