Soups

First published in 1985 the best-selling Soups has been continuously in print and in demand. This eagerly awaited new edition of Soups has been revised and expanded and contains many more recipes to whet the appetite. Soups are the most versatile of dishes, but in the standard cookery book they are all too often passed over lightly. Here is a book which restores the balance, both on the shelf and in our diet. 'A freshly-made soup is a far healthier way of eating than frying, roasting or boiling the same ingredients', says Hannah Wright, and she gives us a wide selection of soups - cooked or uncooked, hot or chilled, basic or exotic, light starters or complete meals. The book is arranged alphabetically by main ingredient, with references for soups that are well-known under a traditional name - from Borscht to Vichyssoise - so if you have a glut of tomatoes you can look up T for tomatoes and find five main recipes and many variations. Then there are variations in spicing or richness. If you want to find soups that are easy, slimming, vegetarian, or as good as a main course, consult the quick reference lists at the end.
With soups from five continents all palates will be truly satisfied.