Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year by Betty Rosbottom

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  • Roasted butternut squash soup with sage cream (page 14)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • "Smooth as silk" parsnip bisque (page 16)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Cauliflower soup with toasted hazelnuts & Gruyère (page 17)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Soups; Cooking ahead
    • Ingredients: leeks; carrots; celery; cauliflower; chicken stock; ground cayenne pepper; milk; Gruyère cheese; toasted hazelnuts; parsley
    • Accompaniments: Radicchio, spinach & grapefruit salad
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  • Roasted carrot, parsnip & garlic soup (page 18)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Broccoli soup with curried crème fraîche (page 20)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Cream of celery root soup with celery leaf & hazelnut gremolata (page 23)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Soups; Spice / herb blends & rubs; Cooking ahead; Italian
    • Ingredients: celery root; onions; celery; celery leaves; chicken stock; crème fraîche; toasted hazelnuts; parsley
    • Accompaniments: Goat cheese, radish & arugula panini
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  • Caldo verde (page 24)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Creamy artichoke soup with lemon and tarragon (page 25)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Winter tomato & garlic soup with creamy Gorgonzola bruschette (page 27)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Soups; Quick / easy; Winter; Italian
    • Ingredients: garlic; canned diced tomatoes; chicken stock; dried basil; crushed red chile pepper; half and half cream; Parmesan cheese; oranges; baguette bread; Gorgonzola cheese; rosemary; onions
    • Accompaniments: Arugula and shaved fennel salad in lemon dressing
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  • Brodo with fresh peas, mint & pancetta (page 28)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Brodo with asparagus, potato gnocchi & blue cheese (page 30)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Quick / easy; Soups; Spring; Italian
    • Ingredients: asparagus; blue cheese; heavy cream; chicken stock; ground cayenne pepper; potato gnocchi; green onions; chives
    • Accompaniments: Romaine, mint & creamy ricotta salad
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  • Asparagus bisque with bay scallops, toasted bread crumbs & chives

    Asparagus bisque with bay scallops, toasted bread crumbs & chives (page 34)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Red pepper velouté with crab salad (page 36)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Creamy smoked trout & cucumber chowder (page 38)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Mussels in saffron tomato crème with garlic toasts (page 41)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Soups; Main course; Spring; Summer
    • Ingredients: mussels; white wine; leeks; carrots; parsley; shallots; tomatoes; saffron; heavy cream; ground cayenne pepper; oranges; country bread; garlic
    • Accompaniments: Arugula and shaved fennel salad in lemon dressing
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  • Scallop and fennel chowder with tarragon (page 42)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Soups; Main course; Spring; Summer; American
    • Ingredients: bacon; fennel; potatoes; leeks; milk; tarragon; ground cayenne pepper; sea scallops; white wine
    • Accompaniments: Romaine, mint & creamy ricotta salad
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  • New England corn chowder with lobster (page 43)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Corn bisque with pan-seared salmon fillets (page 44)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Seared scallops, shrimp & cod in tomato lime broth (page 46)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Soups; Main course; Italian
    • Ingredients: red peppers; leeks; corn; smoked paprika; crushed red chile pepper; bay leaves; canned diced tomatoes; chicken stock; limes; cilantro; bay scallops; shrimp; cod fillets; garlic
    • Accompaniments: Arugula and shaved fennel salad in lemon dressing
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  • Louisiana seafood gumbo (page 47)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Vietnamese-style shrimp soup with rice noodles (page 50)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Soups; Main course; Vietnamese
    • Ingredients: brown rice noodles; chicken stock; lemongrass; fish sauce; ginger root; crushed red chile pepper; red peppers; shrimp; baby spinach; cilantro; green onions; limes
    • Accompaniments: Shredded romaine and cucumbers with lime dressing
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  • Bouillabaisse à la Marseillaise (page 52)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Soups; Main course; French
    • Ingredients: leeks; fennel; canned diced tomatoes; fish stock; saffron; oranges; firm white fish fillets; mussels; shrimp; Pernod; parsley; garlic; breadcrumbs; jarred red peppers; baguette bread
    • Accompaniments: Arugula and shaved fennel salad in lemon dressing
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  • Winter vegetable & barley soup (page 56)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

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  • Emily's beans & greens soup over mounds of brown rice (page 57)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Rice dishes; Soups; Cooking ahead; Fall / autumn
    • Ingredients: smoked ham; onions; carrots; celery; dried thyme; dried rosemary; yellow-fleshed potatoes; collard greens; canned diced tomatoes; chicken stock; canned black-eyed peas; canned pigeon peas; cooked brown rice
    • Accompaniments: Arugula and shaved fennel salad in lemon dressing
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  • Black bean soup with lime-pickled red onions

    Black bean soup with lime-pickled red onions (page 58)

    from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year Soup Nights by Betty Rosbottom

    • Categories: Chutneys, pickles & relishes; Soups; Main course
    • Ingredients: onions; celery; garlic; ground cumin; dried oregano; chipotle chile powder; canned black beans; chicken stock; cinnamon sticks; red onions; limes; cilantro; avocados
    • Accompaniments: Romaine, avocado, tomato & queso fresco in cumin lime dressing
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Notes about this book

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Notes about Recipes in this book

  • Asparagus bisque with bay scallops, toasted bread crumbs & chives

    • Agaillard on April 28, 2019

      Delicious! Absolutely delicious and very easy to make. I upped the amount of scallops, just because, and robbed them into celery salt and paprika before toasting them, otherwise just followed the recipe. Will definitely make again.

  • Cauliflower soup with crispy chorizo, lime & cilantro

    • Agaillard on November 14, 2018

      Just made this and love the combination of ingredients! I used crispy smoked ham instead of chorizo, and roasted hazelnut instead of breadcrumbs, otherwise followed the recipe exactly. I loved the contrast of the sour cream with the soup, the saltiness of the ham, the limey taste and the hazelnuts. It also looks very good so can be served in a diner party as a starter.

  • Creamy smoked trout & cucumber chowder

    • mfranklin125 on March 06, 2017

      This is nice but stock needs a longer time to simmer than given here I think. Or mix with a veggie broth of some sort

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  • ISBN 10 0847848620
  • ISBN 13 9780847848621
  • Published Oct 11 2016
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

A year-round cookbook featuring one hundred soups and sides from veteran teacher and cookbook author Betty Rosbottom that makes soup the centerpiece of any meal. When Betty Rosbottom started a cooking school over twenty-five years ago, her soup classes were always the first to fill up. To her this made sense: soup is a universal staple, thanks to its versatility and ability to be prepared in seemingly endless variations. In this modern take on the perennially popular category, Rosbottom presents soups ranging from updated classics to those featuring fresh combinations of ingredients and garnishes, all guaranteed to inspire and delight. Drawing on her deep knowledge of cuisines around the world, Rosbottom presents more than one hundred recipes from far and near, from Onion Soup Gratinée, Vietnamese Shrimp and Noodle Soup, and Brodo with Asparagus and Gnocchi to closer-to-home favorites like New England Corn and Lobster Chowder and Louisiana Seafood Gumbo. Well-loved classics such as chicken noodle soup and gazpacho are elevated by respective additions of sautéed mushrooms and an icy cucumber granita. All recipes have been developed to provide aspects that home cooks love (ease of preparation, accessibility of ingredients, and the ability to double recipes). Also included are recipes for sandwiches, salads, and desserts, as well as sample menus that show readers how to make soup the start of endless memorable meals.

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