Last week, I had the great pleasure of having Joanna Pruess cook dinner for me. She served beautiful soups direct from her newest book, Soup for Two: Small-Batch Recipes for One, Two or a Few, with photos by Noah Fecks. Joanna is a consummate food and travel expert and knows well the restrictions inherent in shopping at your local supermarket. I love that her recipes take this into consideration and include easy-to-find ingredients (Twenty years ago she wrote Supermarket Epicure: The Cookbook for Gourmet Food at Supermarket Prices).The beginning of the book includes many helpful guides to shopping and setting up your kitchen.
The star of the night was her Roasted Roasted Beet Soup with Dukkah, Yogurt, and Black Currant. The black currant gastrique was so divine – its concentrated sweet, acidic taste really made the dish. And the nutty spicy flavors of the dukkah’s coriander and cumin added not only flavor but a pleasant texture.
Oven Roasted Beet soup w Red Currant Gastrique & Dukka
Joanna also served an improvised vegetarian version of her Southwestern Chile Soup (adding hominy, cauliflower and butternut squash), as well as a lamb stew that I can still taste!
I highly recommend this book not only as a staple in your kitchen, but as an excellent gift for the holidays. Delicious, easy-to-follow recipes.