13 Utah recipes included in ‘Ski Town Soup’ cookbook
By Kathy Stephenson
The Salt Lake TribuneFirst published Feb 05 2013 09:58AM
Jennie Iverson is an avid skier and traveler as well as a self-proclaimed "soup fanatic." Recently, the Colorado resident merged her different passions into a single project, Ski Town Soups: Signatures Soups from World Class Ski Resorts.
Part cookbook, part travelogue, the hardback publication contains more than 100 recipes from U.S. ski areas. Utah is well represented, with 13 different recipes contributed from either ski resorts or restaurants near ski areas. (See two of the recipes at the end of this story.)
The Utah contributions include: Green Pea Soup from Collins Grill at Alta; a black-and-white bean soup from Zoom in Park City; toasted tomato bisque from Harley & Buck’s near Wolf Mountain in Ogden; and chanterelle mushroom soup from Kimi’s Mountainside Bistro at Solitude.
The book is available for $29.95 at Amazon, Barnes and Noble and skitownsoups.com. Chapters include puréed soups, chowders and bisques, stews and chiles and hearty soups. Keeping with the theme, Iverson has given every recipe a "difficulty rating" similar to ski runs: a green dot is easy, a blue square signifies medium difficulty, while black diamond marks advanced techniques.
Iverson, who will be in Park City later this month for a book signing and soup tasting, said the project was inspired by a cooking class about soups. "I love the creativity of soup," she said during a recent telephone interview from her home in Vail. "And I love that you really can’t mess up soup."
Iverson makes all kinds of soup, from chunky and smooth to hot and cold. She’s even made a raspberry dessert soup with brownie croutons.
"When my kids were really young, I started them on soups," she said. "I pureed everything, even the ones that were supposed to be chunky, and had them drink it through a straw."
For Ski Town Soups, she wrote to ski resorts chefs and restaurants from Northern California’s Squaw Valley to Vermont’s Smuggler’s Notch, asking for recipes and stories about the signature soup. Iverson compiled the contributions and added professional photographs for each recipe and profiles of some of the chefs, including John Murcko, who at the time of his contribution was executive chef at Talisker’s in Park City. Unfortunately, by the time Ski Town Soups was published, Murcko had moved out of Utah to take a new job in Sun Valley.
One of Iverson’s Utah favorites is five-onion soup served at Solitude."It has such a good, complex flavor, and you finish it with brandy, so it’s really rich," she said. (The recipe mistakenly has a Brighton title in the book, but was contributed by former St. Bernard’s chef Chef Matt Barrigar.)
But her ultimate favorite is the Hungarian mushroom soup from Deno’s Mountain Bistro in Winter Park, Colo., which she describes as "earthy and velvety." "And I’m not a huge mushroom fan, so for this soup to be my favorite it must be really good," she said.
Kayleen Reilly, of Park City’s Uptown Fare, responded to Iverson’s query. She shared two recipes: a Southwestern black bean and sweet potato soup, and watermelon gazpacho. Locals will be sad to learn she didn’t share the tomato bisque recipe. "That’s our most popular," she said. "But I don’t give that recipe out."
Reilly didn’t know what to expect when she sent her recipes to Iverson. But after seeing the end result, she has decided to add Ski Town Soups to her collection of some 75 cookbooks.
"It’s really beautifully illustrated," she said. "I’ve already tried three of the recipes and they are excellent."