A Celebration of Soup: With Classic Recipes from Around the World by Lindsey Bareham

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  • Green bean soup with mint

    • saladdays on August 17, 2013

      A very tasty and substantial soup which used a glut of beans from the garden . I used some left-over potatoes instead of uncooked ones which meant it was quicker to cook. Use a good chicken stock and don't stint the seasoning.

  • Mulligatawny soup

    • Frenchfoodie on February 16, 2020

      Delicious, light and lovely. My veg differed from those listed - it was at least half sweet potato then carrot, celery, onion and a couple of leaves of savoy. And I accidentaly put in a spring of chervil rather than coriander. I made up by adding coriander in the final minutes of warming to serve.

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  • ISBN 10 0470236248
  • ISBN 13 9780470236246
  • Linked ISBNs
  • Published Aug 01 1996
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher John Wiley
  • Imprint John Wiley & Sons Inc

Publishers Text

This unparalleled book covers every aspect of cooking soups from stock-making and thickening to garnishes, embellishments, and accompaniments. Author Lindsey Bareham includes both classic and innovative soups from all over the world, with recipes from top chefs, restaurants, and cookery writers as well as the author's own inventions. Cooks of every level of experience will enjoy the countless soups to make, enjoy, and share whatever the occasion.

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