Rebecca Katz - Clean Soups: Simple, Nourishing Recipes for Health and Vitality

resource guide

Where can you find everything from a big, sixteen-quart stockpot to kombu to information on local farmers markets? The Internet, of course. Heres a list of websites you might find useful in procuring tools and ingredients to make you a soup master.

SOUP POTS AND STOCKPOTS

William Sonoma

williams-sonoma.com

Sur la Table

surlatable.com

Bed Bath and Beyond

bedbathandbeyond.com

Le Creuset

lecreuset.com

Amazon

amazon.com

SLOW COOKERS

All Clad

all-clad.com

ELECTRIC PRESSURE COOKERS

Instant Pot

instantpot.com

BLENDERS

Vitamix

vitamix.com

STORAGE

Ball Jars (freezer safe)

freshpreserving.com

Weck Jars

weckjars.com

Snapware

snapware.com

PANTRY INGREDIENTS

Organic coconut palm sugar

bigtreefarms.com

Sea salt

selinanaturally.com

Kombu

seaveg.com

Maple syrup

maplevalleysyrup.coop

Healthy cooking oils

spectrumorganics.com

Grass-fed and humanely raised beef and chicken

grasslandbeef.com

Sustainable seafood and grass-fed beef

vitalchoice.com

SPICES

Spicely

spicely.com

Whole Spice

wholespice.com

ONLINE MARKETS

Local Harvest

localharvest.org

Organic Provisions

orgfood.com

Sun Organic Farms

sunorganic.com

GROCERY CHAINS WITH WELL-STOCKED ORGANIC PRODUCTS

Safeway

safeway.com

Sprouts Farmers Markets

sprouts.com

Trader Joes

traderjoes.com

Whole Foods

wholefoodsmarket.com

FARMERS MARKETS AND LOCAL FOODS

Eat Well Guide (directory to local, sustainable, and organic farmers markets, restaurants, stores, bakeries, and more) eatwellguide.org

acknowledgments

The aroma of soup simmering on the stove created the backdrop for a wonderful community to lend their creative talents to making this book possible.

My thanks to the following:

The Grande Dame of soup-making, my mother, Barbara P. Katz, whose love went into every drop shes ever made, and my late father, Jay Katz, who never met a bowl of soup he didnt devour with gusto. My soup sister and dearest friend, Julie F. Buford, who has stood by the stove with me making soup for more than 10 years; her husband, Stan, a super soup eater; Josie, the wonder dog who licked the spoons; and granddaughter Julia Isaac, who stood by the stove with me and helped with the creations inside this book.

Tremendous thanks to my co-author Mat Edelson. This is our fifth book together, and I wonder if he ever thought he would be a soup whisperer? No matter the subject matter, his wit and words make every story that much better. A special shout-out to the extraordinary Deb Cohen for loaning out Mat for yet another project and being so supportive of our work.

Jeremy Katz, wonderful agent, friend, and advocate who knows a good soup when he tastes one.

The talented people at Ten Speed Press: publisher Aaron Wehner and editorial director Julie Bennett, for their belief in this book; Kelly Snowden, my editor who thought of me for this dream project and delivered absolutely pitch perfect editorial direction; Kara Plikaitis, for her keen creative eye, amazing art direction, and splendid design of these beautiful pages; and Emma Campion, the wonderful creative director at Ten Speed. Thanks to Amanda Poulsen Dix, for your copyediting prowess; Jasmine Star, for proofreading the text; Hannah Rahill, Michele Crim, and Ashley Matuzak, for their sales and marketing expertise; and Daniel Wilkey, for his public relations and social media savvy. For the stunning photography, I bow in gratitude to photographer Eva Kolenko and her assistant Soraya Matos; Claire Mack, prop stylist extraordinaire; and the brilliant food stylist Jeffrey Larsen; and the delightful Amy Hatwig.

None of my books would be as fun to work on without the collaboration of my dear friend and colleague, Catherine McConkie, who is simply the most creative culinary wizard I know. Thanks to Jessica Paulson, who kept me in broth and tested many of the recipes, and my loyal canine assistants, Lola and her new sidekick Blossom.

Many thanks to my partners at Healing Kitchens; Jen Yasis, my Jen-eral in all things; Paul Remer, who keeps me on my toes at all times; and to all my friends and colleagues at Commonweal. Also, Jo Cooper, dear friend, colleague, and my marketing impresario. You continue to be a valued treasure!

A big thank you to my family; Jeff, Jill, Harry, Amelia, Andy, Asako, Branden, and my husband Gregg Kellogg, for always supporting my work no matter what, and for giving me a wonderful reason to make soup.

And lastly, a culinary hug and a big thank you to all of my cheerleaders, friends, colleagues, and readers for years of inspiration.

about the authors

Photo credit Jeffrey G. Katz

Rebecca Katz is an accomplished chef and national speaker who has worked with the countrys top wellness leaders. She is the author of the award-winning The Cancer-Fighting Kitchen, The Longevity Kitchen, and The Healthy Mind Cookbook, as well as the founder of Healing Kitchens. She lives in the San Francisco Bay Area with her husband and two loyal kitchen dogs, Lola and Blossom, making soup. Visit RebeccaKatz.com for more information.

Photo credit Doug McDonough

Mat Edelson is an award-winning science, health, and sports writer. He is the former anchor/director of the Johns Hopkins Health Newsfeed, a nationally syndicated daily radio program. This is the fifth book he has co-authored with Rebecca Katz. He lives in Washington, DC.

Want to know the difference between good soup and great soup? Homemade broth or stock. Its the rock-solid foundation on which fantastic soups are built. Musically, its like laying down a great rhythm track around which youre going to riff a soaring song. All the basic flavor notes are there in the pot, along with a powerhouse nutritional backbeat; together, they combine to create a heady brew.

People tend to think that commercially made products are the same as homemade broths and stocks. In an emergency, perhaps, but once youve made your own, youll never go store-bought again. The idea of controlling everything that goes into the pot is empowering, especially if revitalization is your goal. Then there is the exponential increase in flavor. The intoxicating taste of home-created broth, brought to fruition, will convince you that time invested in the kitchen makes for culinary adventures you will treasure and yearn to recreate.