Soup!: Hot And Cold Recipes for All Seasons

by Pippa Cuthbert, Lindsay Cameron Wilson

The team who brought us the exhilarating book, Juice!, and the irresistible collection of recipes, Ice Cream!, has now turned to Soup! Seventy recipes fill this lovely invitation to nourishing, comforting eating. "Classic Soups" kick off the book, but they're never ordinary. Among them are French Onion; Mixed Mushroom; Leek and Potato; Chicken Soup with Tarragon; Pea and Ham; and Tomato. The book tantalizes by swinging between favorites and surprises: "Smooth Soups" feature Broccoli, Yogurt, and Stilton Soup; Ginger Pears; and Carrot with Dill and Feta Pesto; "Chunky Soups" include Minestrone; Smoked Fish Chowder; Italian Meatball Soup with Fennel and Roasted Cherry Tomatoes; A chapter each of "Spicy Soups," "Chilled Soups", and "Special Occasion Soups" offer recipes that are velvety smooth, sweetly chilled, or hot and spicy. The book opens with "Handy Hints and Techniques," plus a look at "Soup Kitchen Equipment." The final chapter is a line-up of soup "Accompaniments." The recipes are for Cheese Straws; Crostini; Walnut Pesto; Pumpkin Seed and Parmesan Wafers; and a dozen more go-alongs. This is zesty inspiration. Soup! is about nourishment, comfort, and goodness, but most of all, it's about delicious flavors. Over 70 recipes -- from velvety smooth to thick and chunky, sweetly chilled to hot and spicy. A wide range of ingredients create classic favorites and exciting global flavors. Easy-to-follow techniques show how to make all-important stock. Written by experienced food writers who are equally happy sipping form a bowl as slurping from a spoon!

Genres: Cookbooks

176 pages, Paperback

First published December 31, 1969

Reviews

[Tom Bateman · Rating 3 out of 5]

Ahh, soup. So warm, so inviting. Such big bold flavors—well, maybe not THIS soup. Another installment of the Poly Cookbook Club, this month we devoured Soup! The soup was indeed warm, but definitely not flavorful. If past books have been strongly flavored based largely on their country of origin, this book must have been written by a pair of upper midwesterners, the type who think “salt or pepper, but not both!”

My recipe for the month was chicken dumpling and noodle soup, which the authors claim to be Vietnamese-inspired. It was based on an “Asian broth” flavored largely by water. The dumplings (actually chicken meatballs) were bland, though the texture was pretty light and tender. Overall, the soup was flat, boring, and overwhelmingly blah.

Other recipes we tried included celeriac and pear soup, which was pretty good, and chorizo with barley, which asked the barley to be cooked in plain water, resulting in a lifeless bowl of mush.

Overall, this was a pass—nothing was inedible, but nobody was fighting over leftovers, either.

[Tasneem · Rating 4 out of 5]

I love this book. I've not made many recipes from it, but the ones I've made have become part of my standard soups to make. A really good book with clear and easy to follow explanations. The mint and pea soup for example is a realy winner, and it is so easy to do that a novice cook could do it. So too the leak and potato soup.