Splendid Soups, Revised and Updated Edition: Recipes and Master Techniques for Making the World's Best Soups by James Peterson

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Notes about this book

  • bobdahlin on July 28, 2018

    I've made the Thai-Style Chicken and Cellophane Noodle Soup (page 113) 19 times over the course of five years. I love it, and guests do too. I also love the hot sauce, but beware. It is HOT.

  • sturlington on March 03, 2015

    Grilled Vegetable Soup on page 275 has been left out of the index.

Notes about Recipes in this book

  • Spicy cold cucumber soup with yogurt

    • okcook on August 15, 2015

      This soup is very easy to make using the food processor but it is kind of bland for our tastes so I added some chopped East Indian chutney and wow now this a great soup. Hot and spicy but the yogurt has a cooling refreshing effect. Kind of reminds me of raita

  • Indian curried lamb soup

    • zorra on February 19, 2016

      My first recipe from this book, & a good one. Combined just the ingredients I had in mind with flavorful seasonings. I use about 3 lbs lamb & skipped the cream. Basmati is a welcome addition.

  • Indian-style curry and coconut fish soup

    • zorra on February 19, 2016

      Made a smaller quantity of this tasty soup. Instead of fish broth from scratch, just used water & some fish sauce, which was fine as the recipe is full of flavor.

  • Mexican corn, tomato, chili, and chicken soup

    • sgmann on August 26, 2011

      I can't find this recipe in Peterson's book, although there is a chicken and tomatillo soup. Did I somehow miss it?

  • Bay scallop soup with snow peas

    • eve_kloepper on March 10, 2015

      Lovely, but a bit sparse for me. Next time I plan to add some shiitake mushrooms and cellophane noodles, and garnish with cilantro.

  • Chicken noodle soup

    • sturlington on March 11, 2015

      Very easy and tasty soup. I added onion and celery as well. The headnote indicates that this is a soup meant to be tinkered with, but it's also a quick soup that can be easily thrown together for lunch.

  • French farmer's vegetable soup (Soupe cultivateur)

    • sturlington on March 03, 2015

      An excellent soup, easy to make and tasty reheated the next day.

  • Slow-cooked broccoli soup with garlic and olive oil

    • sturlington on March 17, 2015

      Tasty but not necessarily appetizing to look at. This soup would work as an appetizer or a very light lunch.

  • Southern French vegetable soup (Soupe au pistou)

    • sturlington on May 05, 2013

      P258. Requires dried beans, soaked and cooked, but they can be left out, according to the headnote; do not substitute canned.

  • Scotch broth

    • bching on March 18, 2020

      Good, fresh tasting. I thought the broth was a little strong but my husband loved it.

  • Chinese-style short rib soup with Chinese vegetables

    • Barb_N on September 01, 2014

      SandJ- I could not find this in the index (no "Chinese" or "short rib" listing) but I found it in the Table of Contents section Noodles, Wontons, Stuffed Pasta and Dumplings- in my 2001 edition on page 118. It looks wonderful, but does not contain any noodles etc. These are only mentioned in the end note which explains how to make a quick version.

    • Barb_N on January 14, 2016

      I finally made this broth to create room in the freezer. Once the broth is made (for me, a two day process) the recipe comes together quickly. The broth is flavorful and complex. I added in some of the shredded meat, rice noodles, mushrooms and mustard greens. It sort of sacrifices the short ribs to the cause; if I make it again I will use a different cut of beef or make bone broth.

    • RecipesLost on August 30, 2014

      Can't find this one... Checked index and TOC. Any help would be appreciated. Maybe certain editions don't have this recipe?

    • RecipesLost on September 04, 2014

      First edition here, so we guess an upgrade is needed in order to link up with this recipe. Thank you Barb_N

  • Chicken tagine with apricots, raisins, and almonds

    • ashallen on October 20, 2019

      Delicious. The sauce in this braised chicken dish is intensely fruity and tangy yet well-balanced. I usually use organic, uncultured Turkish apricots which seem to me to have a darker, more complex flavor than sulfured apricots. The first time I made this dish, I accidentally scorched the sauce a bit while reducing it - but the extra caramel notes ended up being excellent!! We like the sauce so much that I usually double the quantities for the sauce ingredients. Mixing in a couple of cups of cooked chickpeas, particularly if there's extra sauce, also works really well. [Cross-post for Splendid Soups/ Sweet Wine.]

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  • ISBN 10 0471391360
  • ISBN 13 9780471391364
  • Linked ISBNs
  • Published Oct 17 2000
  • Format Hardcover
  • Page Count 630
  • Language English
  • Edition Revised and Updated
  • Countries United States
  • Publisher John Wiley and Sons Ltd
  • Imprint John Wiley & Sons Inc

Publishers Text

An updated edition of the classic book on soups - from the James Beard Award-wining author. Adds more than 50 new recipes and his own acclaimed photography to an updated edition that is a dazzling refinement of the original.

Definitive book offers great background information and serving suggestions plus 400+ recipes and fabulous charts for international soup-making principles.

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