Shelly Westerhausen Worcel dreams up soups for every season and a million ways to reinvent leftovers.
are naturally divided into fall, winter, spring, and summer, each section highlighting the best of every period. Squash, cabbage, and root vegetables star in cozy cold-month dishes, while warmer seasons feature usual suspects like asparagus, tomatoes, and corn. You’ll also find things that require more chew than slurp—like lentil stews, hefty chowders, and of course, chili.
But what makes Worcel’s book really worth investing in is that she offers solutions to the unavoidable. Each recipe is followed by another that transforms a bowl-and-spoon affair into something completely different. She turns black bean soup into stuffed poblano peppers, three-bean chili into cheesy empanadas, and dark chocolate s’mores soup into rich triple chocolate rye brownies.If you love soup but are: A. bad at remembering you have leftovers in the freezer and B.
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