This soup cookbook came out of my travels in Thailand and includes many traditional soups that you’ll never find in Thai restaurants.

Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. p>"Definitely a book to sit proudly in your kitchen,
you will be inspired to make wholesome and
healthy soups all year round.A must-have cookbook for cooks looking for inventive ways to avoid waste and use up vegetables or pantry items and budget-conscious cooks looking for nutritious, filling recipes as well as health-conscious cooks looking for recipes that will help them reduce their calorie intake. My friend Neville, who has a house in Andalusia surrounded by almond trees, gave me this supremely wonderful recipe for Chilled Almond Soup, generously laced with garl.

Soup: A Way of Life is quite extensive with over 400 pages of recipes, but they’re all clearly organized and most have only a modest amount of ingredients. Butter beans, boiled on their own (as I remember them at school) tend to be dull, but they make a good, thick, creamy soup and have the great virtue of being able to a. Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. Tell me about the history of the recipes, especially if they’re from a specific region of the world. A soup cookbook with heart and purpose, Soup for Syria donates all of the proceeds to supporting the Syrian refugee crisis.

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. This is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning. I've always loved the goulash flavours of beef, tomatoes and spicy paprika and this soup is certainly a great 'winter warmer'. I realize this violates my second criterion above, but many are incredibly concise, without elaborate ingredient lists. I want the author to explain why using real bones, vegetables, and herbs brings out real depths of flavor and nutrients.

It has recipes for almost every type of soup imaginable – thin, thick, creamy, chilled, fruit-based, nut-based, wine and beer-based, veggie-based, meat-based, fish-based, chowders, bisques, and stews. Creativity is perfectly fine but I look for books that are rooted in a particular regional cooking style with recipes that have a link to the past. Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-pa.There are few things more comforting than making a real French onion soup - slowly cooked, caramelised onio.