When England’s Queen Victoria said, “Things taste better in small houses,” she could have been speaking to twenty-first-century cooks who’ve downsized either by choice or by circumstances. Many of us have found we don’t miss a lot of extra space, and, true to Victoria’s words, our foods taste very, very good—maybe even better—in intimate surroundings. This is certainly true with soups, one of my favorite food categories. They are ideal to share with a partner or friend at the kitchen table, in an alcove, or in front of the TV.
Soup for Two was borne of my desire to create smaller amounts of delicious soups that for the most part are practical and easy to make. With no kids at home, limited refrigerator and freezer space, and zero desire to eat the same soup (no matter how tasty) several days running, I adapted favorite recipes and created several new ones that each make two 12-ounce mugs or bowls, or three 8-ounce cups.
You’ll find traditional favorites like homey chicken-noodle soup, plus appealing variations from around the world, such as Lidia Bastianich’s Nonna’s Rice and Potato Soup, a treasured recipe from her grandmother in Friuli. “Legume, Nut, and Bean Soups” includes Nanny Annie’s Barley-Mushroom Soup, in which Bette Shifman similarly pays homage to her Detroit-born grandmother. There’s also a Vegetarian Split Pea Soup and a version with sausages.
No soup book would be complete without a tomato soup, and I include seven recipes that use different types and forms of tomatoes available today. Rainy Day Tomato Bisque relies on one of my newest go-to pantry staples: fire-roasted and petite-diced canned tomatoes. The soup was inspired by childhood days in my mom’s kitchen. I serve it with grilled cheese triangles, a combo that still consoles me. Gazpacho, a staple in our house, uses plum tomatoes, and Chilled Summer Tomato Soup with Pesto encourages you to seek just-picked produce from local farm stands.
Soups can be far more than familiar fare. Some recipes in Soup for Two were inspired by my travels: Finnish Jerusalem Artichoke Soup is a surprise in its simplicity yet rich, nutty flavor; Circassian Chicken Soup and Turkish Eggplant Soup are based on several visits to Turkey; and West African Peanut Soup with Chicken is easy to make and very satisfying.
Finally, most soups don’t take a long time to make. When the vegetables or meat is tender, the soup is done. Many of the recipes in this book can be made in under an hour. To make them your own, you can add a final garnish (which can often be made ahead of time). Pumpernickel-Parmesan Croutons, Chile-Spiced Pumpkin Seeds, and Crunchy Chickpeas all dress up what’s in these bowls and make them visually more exciting. One of the most important garnishes is that final sprinkle of fresh herbs. It’s a small touch that makes a big difference.
I hope you enjoy making soup for two.
Joanna Pruess
