Soup Kitchen: The Ultimate Soup Collection From The Ultimate Chefs Including Jill Dupleix, Donna Hay, Nigella Lawson, Jamie Oliver & Tetsuya by Annabel Buckingham and Various

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  • Chickpea, leek and Parmesan soup

    • DKennedy on July 13, 2015

      I've made one recipe from this book, I think it may have been this one. It was very gloppy due to the cheese.

  • Tortilla soup

    • FJT on December 16, 2013

      Really simple to make and so tasty! Next time I won't put any crispy tortilla strips in the bowl before the soup is added - they just go soggy. I'll keep them all to put on top with the other garnishes. I didn't have any cheese for a garnish (but will make sure I have some feta in for next time) but sour cream worked just as well. Will be making this again.

  • Chestnut and chorizo soup (Sopa de castañas)

    • VineTomato on September 03, 2018

      “.... comforting and mildly spicy soup that is synonymous with the onset of autumn” so reads the opening description. This absolutely fills me with joy - the nights are drawing in, there is the slightest chill in the air and soup season is returning! This is a wonderful recipe to which I added chickpeas because you can’t have a chorizo soup without chickpeas! Caramelising the veg and chorizo to start with worked a treat and made for a much more flavourful soup than my prior versions of a similar soup. Yummy!

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  • ISBN 10 0007756372
  • ISBN 13 9780007756377
  • Linked ISBNs
  • Published Aug 26 2005
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins UK

Publishers Text

Few foods rival the feel-good factor of soup, whether a hearty minestrone on a chilly evening, a cooling gazpacho in the heat of summer, or the comforting tomato soup of childhood memory. This rich collection brings together 100 soup recipes from some of Britain's leading chefs and food writers. From Jamie Oliver's Chickpea, Leek and Parmesan Soup, to Rick Stein's Classic Fish Soup with Rouille and Croutons, here are recipes for every mood and meal. And as every culture embraces soup of some kind, the influences at work here are wonderfully varied - Ken Hom's Tomato Ginger Soup, Terence Conran's Borscht, Nobu's Seafood Miso with Chorizo, and Sam and Sam Clark's Chestnut and Chorizo Soup, to name but a few. Soup is surely the ultimate seasonal food, and, reflecting this, the book is organized by time of year, so that ingredients are easy to find and at their full-flavored best.

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