Jennie Iverson has just published her first cookbook, Ski Town Soups: Signature Soups from World Class Ski Resorts. I’m pleased that Taos Ski Valley is represented in this beautiful book — The Blonde Bear Tavern contributed two recipes, and The Bavarian shared the recipe for its famous Bavarian goulash (featured on the book’s cover).
Jennie is a wife and a mother of two boys; she tells how her family savors days on the mountain. Not only does she love the snow, but she has a general adoration of winter. She’s enthusiastic about making soups, stews and chilies in cold weather, and relishes a cup or bowl in front of the fire with her family.
Over the past three years she embarked on a journey to hunt down the best soups as she traveled to Sun Valley, Jackson Hole, Mt. Bachelor, Mt. Hood, Whitefish Mountain., Big Sky, Moonlight Basin, Heavenly, Northstar-at-Tahoe, Park City, Vail, and Beaver Creek. What grew from these travel experiences was what she describes as a perfectly balanced recipe for life: a ski town, a comfortable restaurant, and a yummy bowl of soup. As she likes to say: “Although soup is typically meant to simmer, life is meant to boil!”
The Ski Town Soups cookbook is a must-have souvenir for skiers and foodies alike. The book is a beautiful, colorful rendition of 60 North American ski resorts, restaurant dining rooms, renowned chefs, and over 100 unique soup recipes with ultimate regional flare.
I’ve had a chance to preview this cookbook before it’s available to the public and I’m happy to recommend it to anyone who loves soups, chowders, bisques, and chilies. The recipes are conveniently categorized in these sections. Each recipe is rated with a “difficulty level” from “easiest” to “most difficult”. The recipes were shared by some of the best chefs in North America’s mountain resorts and features beautiful photographs not only of the delicious dishes, but of the continent’s most beautiful mountain getaways.
The book’s foreword is provided by Kelly Liken, who, along with her husband, owns Restaurant Kelly Liken in Vail, Colorado. She begins by saying, “It has been said that the mark of a great chef can be found in their creation of a great soup.”