An Exaltation of Soups

November 22, 2004
Solley's passionate compendium of history, folklore, literary references and recipes collects tidbits about and recipes for soup from all over the world. The author, who runs the SoupSong.com Web site, shares proverbs and quotes about soup's famed comforting qualities, and recipes for stocks, which are the foundation of all soups. She looks at the role soups can play in life's key moments: e.g., French "Boiled Water" Garlic Soup is traditionally served to convalescing new mothers; Guatemalan Lamb Soup with Tamales, with its robust, meaty content, is reserved for weddings and other fancy occasions; and Irish Cottage Broth for the Wake is "enough to bring the dead back to life." Next come "soups of purpose," that is, ones that supposedly assist in weight loss (Cabbage Soup), appetite stimulation (Creamy Crab and Cognac Soup) and healing (Fava Bean Soup from Egypt). There are also recipes to foster love (Lobster Sweetheart Soup) or cure a hangover (Beer Soup from Denmark). The clear and generally simple recipes are enhanced by informative and descriptive head notes; sidebars on such topics as the use of almonds as an aphrodisiac or the history of Japanese soy sauce; literary quotations and extracts; and personal stories.

January 1, 2005
In 1997, Solley launched SoupSong.com, a web site devoted to all things soup, and produces a monthly newsletter about soup. Now, in this well-researched, enjoyable book, she shares soup traditions, lore, new recipes, and contributions from other soup enthusiasts. While many cookbooks are organized by main ingredient, culture of origin, or season (e.g., Rick Curry's The Secrets of Jesuit Soupmaking), Solley first relates the origins of soup and whets our appetites with proverbs, quotes, and recipes for bases. Then the recipes are organized by function: soups to recover from childbirth, celebrate marriage, honor the dead, stimulate appetite, strengthen a convalescent, woo a lover, and chase a hangover. Finally, there are "Soups of Piety and Ritual," including recipes for Christian, Jewish, and Islamic festivals. Recipes are accompanied by quotes, poems, riddles, and sidebars-sometimes about soup but just as likely to be about an ingredient or ritual. More than just a practical book for cooks, this surprising book is fun for foodies and highly recommended for all public libraries.-Bonnie Poquette, Milwaukee, WI

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