This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled. 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

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. 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!This is a lovely soup to make with spring carrots that are not quite as sweet as those in the summer. This has to be one of my own top of the pops favourites and has proven to be one of my most popular recipes... I've always loved the goulash flavours of beef, tomatoes and spicy paprika and this soup is certainly a great 'winter warmer'. 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

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. 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. I've always loved the goulash flavours of beef, tomatoes and spicy paprika and this soup is certainly a gre... When I first wrote on cookery, a reader wrote to the Editor of my newspaper, complaining my recipe for toma... 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.This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or ve... 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