Chilled soup recipes to try before the flakes fully fly in Breckenridge and Summit County
Ryan Summerlin October 12, 2013
Even though author Jennie Iverson’s tagline is “Let life boil,” not all of the recipes she included in her cookbook “Ski Town Soups: Signature Soups from World Class Ski Resorts” require heat. She included a handful of cold soup recipes in the book, and they’re perfect for making now with the plethora of produce in season.
Iverson, who lives in East Vail with her husband, Ross, and two sons, Hunter and Grant, published the book in September 2012.
Iverson’s love for soup began after she took a soup cooking class when her boys were young.
“I just love making soups,” she said. “I love the simmering time and how creative you can be with them. I started making tons of soups and pureeing them with an immersion blender. The kids would drink them through a straw.”
That love of soup, combined with Iverson’s affection for ski-town life and culture — she grew up in a “skiing family” in Minnesota — got an idea simmering in Iverson’s head for a coffee table-caliber cookbook.
“I wanted it to have a travel and lifestyle feel, as well,” she said. “Rustic yet sophisticated, with kind of an Old World, European flair to it.”
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