The Soup Book: 200 Recipes, Season by Season

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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.

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 traditional French farmhouse soup or potee that is really a sort of cross between a soup and a st...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. This recipe, given to me by Sarah Randell, the Editor of The Collection, is based on a version of Tom Yum s... Take shelter from the rain, fire up that stove and settle on one of many nourishing and reviving recipes in this brilliant book." The Happy Foodie Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-pa...

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.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. 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

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 elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled. I've always loved the goulash flavours of beef, tomatoes and spicy paprika and this soup is certainly a great 'winter warmer'.