What's the first rule of soup club....?
Well hopefully it isn't don't blog about it... We have a soup club at work which consists of four people spread across three departments. We each take it in turns to cook soup at the weekend and bring it in on a Monday for all to sample.
I've never been one for cooking soup, or really eating that much of it. The soup club itself has really broadened my mind to soup and the glory of it! It has broadened it in a sense that I have eaten soup I would never have chosen for myself, for example Broccoli and Stilton. I'm not the biggest of fans of blue cheese I can tolerate it at best, but this soup although blue in taste was a perfect Monday afternoon treat. The salt balanced out the richness and the broccoli added a further dimension that made it smooth. In addition to this I have discovered I love bacon in soup.
I have also invested in one more cook book (I don't have a solely soup book which I personally think is the perfect reason to buy a new book) 'The New Covent Garden: A Soup For Every Day' who knew there were so many different varieties of soup!
Some of the soups I have made include: Sweet Potato and Red Lentil Soup, Pepperoni and Parmesan Soup, Roasted Parsnips and Parmesan Soup, and Onion Bacon and Lentil Soup.
We've even managed to acquire some special soup club bowls.
So why not make your own soup club at work? Chose reliable people who love to cook, four is probably the maximum you can have as most recipes serve between 4-6 people. If more people want to join in why not suggest they make their own group and next year switch things around a bit?
We're probably going to have a break over summer, but it is not really a burden as you're only making soup once every four weeks plus you have the surprise of not knowing what could be for lunch on Monday!
Here are some of our soups..