This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or ve... This is a traditional French farmhouse soup or potee that is really a sort of cross between a soup and a st... Butter beans, boiled on their own (as I remember them at school) tend to be dull, but they make a good, thi...

I've always loved the goulash flavours of beef, tomatoes and spicy paprika and this soup is certainly a great 'winter warmer'. Eliza Acton is one of my favourite cookery writers and this is a recipe that I adapted from her cookery boo... Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-pa... This is a lovely soup to make with spring carrots that are not quite as sweet as those in the summer.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. Please note that customers are responsible for the cost of returning the item/s, unless incorrect or faulty. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Update:As time goes on, I discover new ones, and continue to write my own! I added my latest to the list ( New England Soups from the Sea) and also discovered an old gem of a soup cookbook ( The Soup Book). So now we’re at twelve! 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 recipe, given to me by Sarah Randell, the Editor of The Collection, is based on a version of Tom Yum s... 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. This is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning...My friend Neville, who has a house in Andalusia surrounded by almond trees, gave me this supremely wonderfu... 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. My new cookbook! Yes, I wrote New England Soups from the Sea and I’m not going to be modest about including it here (or my other soup cookbooks below). If you or anyone you know loves seafood soups, this is the most comprehensive soup cookbook ever written on the seafood soups of New England. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn.

Versatile, nutritious and easy to cook – soup is the original one-pot wonder. Inspired by soups from around the world, this beautifully illustrated book features 80 tried-and-tested recipes bursting with flavour, colour and goodness. From comforting classics to new and inspiring choices, you’ll be guided through the basics of making sensational soups. 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. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and This is a truly beautiful soup for serving ice-cold during the summer and it's particularly refreshing if w...This recipe first appeared in The Food Aid Cookery Book, published in 1986, and was contributed by Mary El-... 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. 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. There are few things more comforting than making a real French onion soup - slowly cooked, caramelised onio... 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.