My friend Neville, who has a house in Andalusia surrounded by almond trees, gave me this supremely wonderfu... This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or ve...

Butter beans, boiled on their own (as I remember them at school) tend to be dull, but they make a good, thi... But first, let me explain my criteria for what I consider to be a great soup cookbook. My criteria for the tentwelve best soup cookbooks 1. They have to be from individual authors Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-pa... 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 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 This recipe first appeared in The Food Aid Cookery Book, published in 1986, and was contributed by Mary El-Rayes.

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. 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 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 st... Eliza Acton is one of my favourite cookery writers and this is a recipe that I adapted from her cookery boo...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. 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.

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. 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. 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. 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.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. 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. Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. 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.

It’s funny how your life changes. I never owned any soup cookbooks until the past 10 years or so. Now I have a growing collection that is getting out of control. I want ALL THE SOUP COOKBOOKS! Please note that customers are responsible for the cost of returning the item/s, unless incorrect or faulty. There are few things more comforting than making a real French onion soup - slowly cooked, caramelised onio... 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!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. 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. 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. This is a truly beautiful soup for serving ice-cold during the summer and it's particularly refreshing if w... This is a lovely soup to make with spring carrots that are not quite as sweet as those in the summer.