It's that time of year, winter, when soup is what helps gets us through. And conveniently the newest cookbook I acquired is entitled Soup.
As well as warm, comforting, and nourishing, soup also helps cooks avoid waste, use up surplus ingredients, and make the most of locally produced or homegrown seasonal vegetables.
This amazing book is packed with 250 recipes, organized by ingredient — from pasta and noodles to meat and winter vegetables. Soup helps turn surplus food in your fridge into mouth-watering meals.
With an illustrated techniques section, charts for seasonal vegetables and leftovers, and a series of themed recipe choosers, this innovative cookbook will help home cooks make the most of this food staple.
The book begins with a foreword by Eric Schlosser, author of Fast Food Nation and theintroduction is by Patrick Holden, director of the Soil Association. The book’s helpful step-by-step techniques for making soups and themed recipe planning is perfect for adding any soup to your holiday party.
The remaining chapters contain a variety of hearty, delicious soup recipes and some of my favourites are Beet and Apple, Minestrone, Butternut Squash, Lentil Soup, New England Clam Chowder, Lobster Bisque, Celery and Celeriac, Matzo Ball Soup, and Italian Wedding Soup.
The Fruit chapter , yes fruit soup, lists recipes for soups such as Chilled Melon, White Wine Soup and Cherry Soup.
There is also a chapter with recipes for breads to accompany the soups such as soft white rolls, soda bread, and flatbreads.
This is a must have for any cook.