With over 30 recipes this cookbook contains the very best traditional and contemporary soups, designed to meet every need from family lunch to a special occasion dinner.
From classic soups, such as Bouillabaisse and Mulligatawny Soup, the book continues with fish and meat soups, like saffron Mussel Soup and Beef Chilli Soup, followed by vegetable delights like Broccoli and Almond Soup. Two final sections cover summer soups, such as Melon and Basil Soup, and everyone's favourites, the hearty winter soups filled with beans, rice or barley.
A fact packed introduction contains all the information you need to produce the perfect soup. The recipes themselves are all illustrated with step-by-step photographs of the finished dishes, showing a variety of garnishes and decorations. Further practical details are given in hints and tips throughout the book.
'Take Stock' is a compendium of both hearty and delicate soups to suit any occasion and all tastes.
