A master class on how to turn 6 "mother broths"—vegetable, poultry, meat, fish, shellfish, and kombu—into more than 60 zero-waste soups that are well balanced, delicious, nourishing, and deeply comforting.
Soups are the perfect way to cook for the 21st century. A well-made soup is a sublime culinary creation, and food writer Drew Smith shows beginning cooks and experts alike how to take the 6 mother broths and create an almost infinite variety of nourishing, emotionally satisfying soups that make use of fresh ingredients. No bouillon cubes or store-bought stock here—ever!
Recipes span the spectrum from light starters like the classic consommé or miso soup to meals in and of themselves, such as Scotch broth, cream of chicken and mushroom, or bollito misto. Healthy and creative ingredient combinations abound, such as kale vichyssoise, garden gazpacho, or soup of zucchini with garlic and wild-foraged mint.
These soups will appeal to a wide variety of dietary preferences and tastes, from tantalizing vegetarian versions to gluten-free to the bone broths favored by those on a paleo or keto diet. Soups also allow home cooks to reduce food waste to almost zero by repurposing leftovers and using discarded vegetable trimmings, shells, bones, and other meat parts.
Soup is practically the ideal dish—these 60+ recipes will let seasoned cooks let their imaginations run, but beginners can also shine by turning out the perfect simple, satisfying soup.
Drew Smith is former editor of The Good Food Guide, an annual review of Britain's best restaurants, which was a number one best seller for many years. He has been a restaurant writer for The Guardian and is a three-time winner of the Glenfiddich award.
A master class on how to turn 6 "mother broths"—vegetable, poultry, meat, fish, shellfish, and kombu—into more than 60 zero-waste soups that are well balanced, delicious, nourishing, and deeply comforting.
Soups are the perfect way to cook for the 21st century. A well-made soup is a sublime culinary creation, and food writer Drew Smith shows beginning cooks and experts alike how to take the 6 mother broths and create an almost infinite variety of nourishing, emotionally satisfying soups that make use of fresh ingredients. No bouillon cubes or store-bought stock here—ever!
Recipes span the spectrum from light starters like the classic consommé or miso soup to meals in and of themselves, such as Scotch broth, cream of chicken and mushroom, or bollito misto. Healthy and creative ingredient combinations abound, such as kale vichyssoise, garden gazpacho, or soup of zucchini with garlic and wild-foraged mint.
These soups will appeal to a wide variety of dietary preferences and tastes, from tantalizing vegetarian versions to gluten-free to the bone broths favored by those on a paleo or keto diet. Soups also allow home cooks to reduce food waste to almost zero by repurposing leftovers and using discarded vegetable trimmings, shells, bones, and other meat parts.
Soup is practically the ideal dish—these 60+ recipes will let seasoned cooks let their imaginations run, but beginners can also shine by turning out the perfect simple, satisfying soup.
Author
Drew Smith is former editor of The Good Food Guide, an annual review of Britain's best restaurants, which was a number one best seller for many years. He has been a restaurant writer for The Guardian and is a three-time winner of the Glenfiddich award.
