The Soup Book: 200 Recipes, Season by Season

Product Information

Teach me. Tell me about the history of the recipes, especially if they’re from a specific region of the world. Tell me a travel story. Make me laugh. Tell me about your grandmother’s cooking. Inspire me to make your recipes for reasons other than just pretty pictures. 2. A manageable amount of recipes Yup, there I am again. That’s my first soup cookbook. I wrote Fearless Broths and Soups specifically for people with limited budgets and limited time. All the soup recipes are condensed into 3 simple steps. All of them! But they’re all delicious. There are chapters on Asian soups (of course), creamy vegetable soups, seafood-based soups, and meat-based soups. This has to be one of my own top of the pops favourites and has proven to be one of my most popular recipes... This is a traditional French farmhouse soup or potee that is really a sort of cross between a soup and a st...

Every home cook needs a set of kitchen knives that won't let them down which is why we've teamed up with Opinel for your chance to win a knife set for every culinary job. Each recipe is accompanied by freezing times so that you can prepare your favourite recipes to enjoy later. This updated edition features more photographs to accompany the book's refreshed design, along with a brand-new foreword from The Soil Association.

The recipes are organised first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. Who’s the author? Featuring soups from Raymond Blanc, Dan Barber and Alice Waters, The Soup Book is a collection of recipes from some of the world’s most acclaimed chefs and cooks. Put together by DK Publishing and food writer and celebrity chef, Sophie Grigson. If you’re a soup lover, this soup cookbook is pure gold. Originally written in 1949 by master chef Louis P. De Gouy, The Soup Book contains over 700 hundred recipes, many from old-world European traditions. I realize this violates my second criterion above, but many are incredibly concise, without elaborate ingredient lists. What’s it about?“Anyone can make a good soup”, says Sophie Grigson, editor of this fail-safe, comprehensive guide to soup, and she’s not wrong. The Soup Book shows that using whatever ingredients you have at home and whatever the season, really anyone can put together a tasty, nourishing bowlful.

My friend Neville, who has a house in Andalusia surrounded by almond trees, gave me this supremely wonderfu... I don’t want 1000 recipes. I don’t want 500 recipes. Gimme 100 tops. Less is even better. Because let’s face it, I’m not going to make every recipe in the book and you’re not either. I’ve found that between 50-100 recipes is the sweet spot where I can experiment with a handful of recipes without feeling overwhelmed. 3. An emphasis on real bone brothButter beans, boiled on their own (as I remember them at school) tend to be dull, but they make a good, thi... Each recipe is accompanied by freezing times so that you can prepare your favourite recipes to enjoy later. This updated edition features brand-new and updated photography to accompany the book's refreshed design.

This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled. This recipe, given to me by Sarah Randell, the Editor of The Collection, is based on a version of Tom Yum s... Take shelter from the rain, fire up that stove and settle on one of many nourishing and reviving recipes in this brilliant book." The Happy Foodie

Let us help you

This is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning... This is a traditional French farmhouse soup or potee that is really a sort of cross between a soup and a stew and makes a meal in itself. In 50 Chowders, author and renowned chef, Jasper White, shows that there’s A LOT more to chowder than just New England clam chowder. Dozens of recipes are included for different types of fish chowders, shellfish chowders such as mussel, scallop, shrimp, and lobster, and farmhouse chowders made from a variety of vegetables. Every recipe is accompanied by insightful “Cook’s Notes” that offer helpful tips and variations. Please note that customers are responsible for the cost of returning the item/s, unless incorrect or faulty.