The Soup Book: 200 Recipes, Season by Season

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This is a traditional French farmhouse soup or potee that is really a sort of cross between a soup and a st...

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 recipe first appeared in The Food Aid Cookery Book, published in 1986, and was contributed by Mary El-Rayes. Eliza Acton is one of my favourite cookery writers and this is a recipe that I adapted from her cookery boo... 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 is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning...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.

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.I've always loved the goulash flavours of beef, tomatoes and spicy paprika and this soup is certainly a gre... There are few things more comforting than making a real French onion soup - slowly cooked, caramelised onio... 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. 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 broth Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient.

Butter beans, boiled on their own (as I remember them at school) tend to be dull, but they make a good, thi... This has to be one of my own top of the pops favourites and has proven to be one of my most popular recipes with everyone over the years.This recipe, given to me by Sarah Randell, the Editor of The Collection, is based on a version of Tom Yum s... Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-pa... 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 Eliza Acton is one of my favourite cookery writers and this is a recipe that I adapted from her cookery book, which was published in 1840.

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. 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. When I first wrote on cookery, a reader wrote to the Editor of my newspaper, complaining my recipe for tomato soup didn't work. This is a truly beautiful soup for serving ice-cold during the summer and it's particularly refreshing if w...

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.