Recently I have been cooking and baking a lot. In college I took a cooking class with my friend Evan, but due to my extensive food allergies I wasn't able to each many of our creations. (I still hate that Evan go to eat the peppermint ice cream while I watched on with envy, and very likely I still hold it against him.) I found in the last two years that if I cook my own food I can eat all of the food that I am allergic or intolerant to but desperately want to eat by making modifications.
Soup is one of my favorites that I had to cut back on once I found out I was lactose intolerant and allergic to shellfish. Bye bye lobster bisque, hello chicken noodle. I hate brothy soups and I always want the "cream of", but when it comes to my favorite soup places in NYC they are more than likely not dairy free. So when I saw "The Daily Soup Cook Book" from one of my favorite soup places in NYC (thank you Matt for introducing us!) I knew that I had to snatch it up. I read through the entire book in about an hour and I have bookmarked almost every page.
If you like soup and you love to cook, pick it up, it seems like I could make a soup everyday and not repeat...hmmmm...is that why they call it "The Daily Soup"?
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