The Soup Cookbook by DK Publishing contains over 80 wonderful recipes for soups made with fresh seasonal vegetables, legumes and nuts, fish and shellfish, poultry, game or meat.
The book begins with a Foreword by Eric Schlosser, author of Fast Food Nation and the Introduction by Patrick Holden, Director of the Soil Association following with chapters on step-by-step techniques of making soups and themed recipe planning.
The remaining chapters contain a variety of hearty, delicious soup recipes such as Beet and Apple, Minestrone, Butternut Squash, Puy Lentil Soup, New England Clam Chowder, Lobster Bisque, Celery and Celeriac, Matzo Ball Soup, Pot au Feu, and Italian Wedding Soup.
The Fruit chapter lists recipes for soups such as Chilled Melon and White Wine Soup, and Cherry Soup.
The soup recipes made with cheese include Pear and Stilton, Emmental and Beer, and Camembert and Celeriac with Cranberry Swirl. There is also a chapter with recipes for breads to accompany the soups such as soft white rolls, soda bread, and flatbreads.
Test Recipe
Tuscan Bean Soup (recipe listed below) was hearty and savoury. Dried beans (soaked the night before and cooked) were substituted for the canned beans listed in the recipe. This comfort soup is quite satisfying. Serve with a green salad for a complete meal.
Tuscan Bean Soup
This hearty, substantial soup improves with reheating, so it benefits from being made a day in advance.
Reheat gently over low heat.
Serves 4
Prep 15 mins., cook 1 hr 20 mins
Freeze up to 3 months.
Ingredients:
- 4 tbsp extra virgin olive oil, plus extra for drizzling
- 1 onion, chopped
- 2 carrots, sliced
- 1 leek, sliced
- 2 garlic cloves, chopped
- 1 x 14oz (400g) can chopped tomatoes
- 1 tbsp tomato purée
- 1 quart (1 liter) chicken stock
- salt and freshly ground black pepper
- 1 x 14oz (400g) can borlotti beans, navy beans, or cannellini beans, drained and rinsed
- 9oz (250g) baby spinach leaves or spring greens, shredded
- 8 slices ciabatta bread
- grated Parmesan cheese, for sprinkling
Method:
- Heat the oil in a large saucepan and cook the onion, carrot, andleek over low heat for 10 minutes, or until softened but not colored.
- Add the garlic and cook for 1 minute. Add the tomatoes, tomato purée,and stock.
- Season to taste with salt and pepper.
- Mash half the beans with a fork and add to the pan.
- Bring to a boil, then lower the heat and simmer for 30 minutes.
- Add the remaining beans and spinach to the pan.
- Simmer for another 30 minutes.
- Toast the bread until golden, place 2 pieces in each soup bowl, and drizzle with olive oil. To serve, spoon the soup into the bowls, topwith a sprinkling of Parmesan, and drizzle with a little more olive oil
Written permission to reprint the Tuscan Bean Soup Recipe and photos granted by DK Publishing.
SOUP
Photography: William Reavell
Publisher: DK Publishing
Cost: $25.00 US/$30.00 CAD
