Little Book of Soup
The ultimate little book of soup with essential recipes from today’s top chefs including Jamie Oliver, Rick Stein, Delia Smith, Gary Rhodes and Hugh Fearnley- Whittingstall.There are few foods that make us feel as good as soup. Warming, soothing, restorative and one of the tastiest things you can make, soup has a special place in the culinary world. In this perfect gift book version of the highly successful ‘Soup Kitchen’, 25 of the most indispensable recipes from some of the world’s greatest chefs and food writers provide soups for every whim and occasion. The three sections cover soups categorised by their basic ingredients; vegetables, meat and pulses & pasta. So whether it’s a hearty soup for a cold night, or a smart soup for an interesting starter, this core collection has an answer for everything.Beautifully presented and headed up by Hugh Fearnley-Whittingstall, the book also contributes royalties to homeless charities such as the Salvation Army and Centrepoint. Encouraging the use of fresh, seasonal ingredients, this one little book has the perfect mixture of inspired ideas, quirky presentation and expertise.
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Little Book of Soup
Introduction by Hugh Fearnley-Whittingstall
With recipes from Nigella Lawson, Jamie Oliver and Gordon Ramsay
Edited by Annabel Buckingham and Thomasina Miers
First published in 2006 by Collins,
an imprint of HarperCollinsPublishers
1 London Bridge Street
London SE1 9GF
The Collins website address is www.collins.co.uk
Collins is a registered trademark of HarperCollins Publishers Ltd
Text © various contributors 2006
Introduction © Hugh Fearnley-Whittingstall 2006
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
Source ISBN: 9780007243013
Ebook Edition © NOVEMBER 2012 ISBN 9780007373314
Version: 2016-05-27
Editor: Susan Fleming
Material in this book was previously published in Soup Kitchen
A catalogue record for this book is available from the British Library
HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.
Contents
Introduction by Hugh Fearnley-Whittingstall
Roast Pumpkin Soup with Crispy Garlic
New Season Garlic and Bread Soup
Cabbage Soup, Valtellina Style Zuppa di Cavolo Valtellinense
Cauliflower Soup with Roquefort
Aubergine and Pepper Soup with Sautéed Cherry Tomatoes
Iced Plum Tomato Soup with Basil and Mozzarella
Chestnut and Chorizo Soup/Sopa de Castañas
Stracciatella with Fresh Chicken
Roast Chicken, Wild Mushroom and Onion Soup
Yellow Split Pea and Frankfurter Soup
Chickpea, Leek and Parmesan Soup
Cannellini Bean and Smoked Haddock Soup
Pasta and Potato Soup/Pasta e Patate
Our book Soup Kitchen was the result of a year’s work and an incredible journey. The motivation behind the book of soups was to raise money for the varied and wonderful work of homeless charities across the UK through the talents of a fantastic collection of chefs. We were somewhat cautious about taking it on but right from the start we both felt a tremendous excitement about making it happen. When we got on the phone to talk to chefs about soup, the results amazed even optimists like us. Within a week we had 12 recipes, by the next we had 40. Friends rallied round to share pearls of wisdom and outstanding professionals including a photographer, a graphic designer, law firm, literary agent, accountancy firm and website design company offered to work with us for free.
Soup Kitchen has sold very well, raising invaluable funds in the process, and is still going strong. We thought it would be fun to offer a second helping, however, in the form of this bite-sized selection of soups. As before, royalties benefit homeless charities including the Salvation Army and Centrepoint. We hope you’ll enjoy cooking from it as much as we’ve enjoyed creating it.
Annabel and Tommi
What is soup? Clearly it takes many forms. From a snack or a starter to a full blown supper, from a delicate but intense transparent infusion, to something so thick and robust you might want to swap your spoon for a knife and fork. Really, there is no more versatile dish on the planet. This explains soup’s unique ability to cut across all the cultural boundaries of food, and delight the palates of men, women and children wherever they gather to share food.
Soup not only thrills the taste buds of diners the world over, it also stretches the imagination, and mediates the feelings, of all who love to cook. Sometimes it’s a blend of subtle and extravagant ingredients fine tuned by a maverick genius to whet the appetite of a millionaire – for another seven courses to come. And sometimes it’s a gloriously homey mix of vegetables, meat and seasoning served up by a devoted mother to a bickering family who may pause, almost imperceptibly and without self-awareness, to taste her love before resuming the fight. In both cases – in almost all cases – soup is demonstrative, honest, guileless, and dearly appreciated.
More prosaically, but importantly, soups are generally very healthy too. So often based on an encouraging, upbeat mix of fresh vegetables (with the protein element more of a spice than a staple) they are invariably enjoyed by those who may be sceptical of the same ingredients presented in a less heart-warming manner. They are therefore a brilliant way to ensure the bodies of our loved ones are getting the vitamins and minerals they need.
