The book opens with a comprehensive techniques section explaining how to make stocks, and how to give soups that little bit extra with garnishes such as crispy croutons, swirled cream and leek haystacks. Soups can be served for all occasions - whether as light, refreshing starters or hearty, comforting main courses.
The recipe sections focus on different kinds of soup, such as rich and creamy soups, winter warming soups and special occasion soups. From traditional favourites such as Pumpkin Soup and Clam Chowder to exotic variations such as Seafood Laksa and Prawn and Eggknot Soup, all the recipes are simple to follow and the fail-safe expert tips and instructions guarantee fantastic results every time.
