This lavishly illustrated volume is the ultimate guide to
soup-making , with recipe ideas from all around the world. A
mixture of classics and exciting new soups, there is something for
every taste, diet and occasion, from hearty one-pot meals to
elegant dinner parties. The soups are divided into chapters:
chilled; light and refreshing; hot and spicy; creamy vegetable;
chunky vegetable; winter warming; legume; pasta; noodle; tofu;
chicken and duck; meat; fish; shellfish; egg and cheese; one-pot
meals; and soups for entertaining. Soups from international
cuisines include Avgolemono, Bouillabaisse, Gazpacho, Scotch Broth
and Malaysian Shrimp Laksa.
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