Description

Soups come in a variety of forms and flavors, from a light consommé to a hearty winter’s stew. There is a soup for any time of the year, whether it be served hot or cold. What’s Cooking: Soups features 120 recipes from around the world, using a variety of ingredients and cooking methods. The flavors and textures incorporated are vast and unusual, from silky spinach soup and curried courgette soup to trout or salmon consommé. This volume contains recipes for the most discerning palate to the eater who craves a chunky chicken soup.