A Celebration of Soup 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 0140469702
  • ISBN 13 9780140469707
  • Published Nov 03 1994
  • Format Paperback
  • Page Count 416
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Soup is most versatile - it can be a thick vegetable puree, a clear yet highly-flavoured consomme, an iced alcoholic-based palette cleanser, can be made of meat, vegetables, fruit and be served with noodles, rice or pulses. This book aims to cover all this and more. It divides the recipes themselves into seasons, with examples from all over the world.

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