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. This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled. Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. 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.

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. 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 lovely soup to make with spring carrots that are not quite as sweet as those in the summer.This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or ve...

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! Butter beans, boiled on their own (as I remember them at school) tend to be dull, but they make a good, thi... 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.Eliza Acton is one of my favourite cookery writers and this is a recipe that I adapted from her cookery boo... This recipe, given to me by Sarah Randell, the Editor of The Collection, is based on a version of Tom Yum s...

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! 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 Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-pa... This is a truly beautiful soup for serving ice-cold during the summer and it's particularly refreshing if w...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. When I first wrote on cookery, a reader wrote to the Editor of my newspaper, complaining my recipe for toma... This recipe first appeared in The Food Aid Cookery Book, published in 1986, and was contributed by Mary El-... 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. This recipe first appeared in The Food Aid Cookery Book, published in 1986, and was contributed by Mary El-Rayes.

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.

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 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. 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. When I first wrote on cookery, a reader wrote to the Editor of my newspaper, complaining my recipe for tomato soup didn't work. 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.