A little background if you don't remember my kick off post in July, a group bloggers organized by Camilla of Culinary Adventures with Camilla (click the link if you want to join the fun!) draw inspiration from a book and recipes published in The Book Club Cookbook which was provided to bloggers by Judy, Vicki, and their publisher, Tarcher-Penguin. Each month, a blogger selected a book and The Book Club Cookbook offers several suggested recipes or the blogger can create a recipe inspired by the story. At the end of the month the host or hostess posts a round-up and gives away a copy of the book.
Here are a list of my fellow participating bloggers/hosts:
Even if you are not part of the blogs listed above, any blogger can join in our fun! Like I mentioned before we read Girl with a Pearl Earring by Tracy Chevalier. I was excited to see this selection because I have read the book a few times and was excited to re-visit the story. The story features a young girl named Griet. Griet's family is hampered by her father's inability to work due to an accident and Griet begins to work for the painter Vermeer as a maid. There is a part of the story that inspires the recipe when Griet is chopping vegetable for a soup and Vermeer notices that she has arranged them by color. Being an artistic man he is taken by this and Griet works for him. Griet and Vermeer's relationship grows and she eventually becomes a model for him to paint. The story has many twists and turmoil for the protagonist from other character and from her own emotions while trying to figure out how she fits into Vermeer's world.
I opted to make a vegetable soup, but used a quick and simple weeknight recipe that my family would love (and that we can get on the table quickly on a weeknight). This veggie heavy soup was filled with colorful veggies, just like the book, and was a big hit with my husband and 3 year old. The other thing I loved about this soup is that it freezes well and that was a blessing for quick lunches now that my second baby boy is here. My 3 year old love veggies and especially liked identifying all of the different favorites in his bowl.
There are only a few more months left of the our book club challenge! Keep entering for a chance to win and tune in next month to see what recipes are in store!
1/2 medium onion, diced
2 stalks celery, diced
2 carrots, diced
1 Tbl olive oil
2 medium potatoes, peeled and cubed
2 Tbl tomato paste
4 cup vegetable stock or chicken broth
1 can diced tomatoes, drained
1/2 cup frozen corn
1/2 cup frozen green beans
1/2 cup frozen peas
Salt and pepper
In a soup pot, heat oil and add onion, celery and carrots. Saute till veggies start to become tender and onions are translucent. Add potatoes and tomato paste and stir till coated well. Add stock or broth (depending on what you use) followed by tomatoes, corn, beans, and peas. Allow soup to come to a low simmer and cook for about 15-20 minutes or until all veggies are tender. Season with salt and pepper. Ladle into bowls and serve with crusty bread.