Table Of ContentT H E
S O U P B O O K
US_001-003_Titles.indd 1 17/04/2019 12:17
T H E
US_001-003_Titles.indd 2 17/04/2019 12:17
T H E
S O U P B O O K
Editor-in-chief
SOPHIE GRIGSON
US_001-003_Titles.indd 3 17/04/2019 12:17
CONTENTS
6 FOREWORD
8 INTRODUCTION
10 TECHNIQUES
12 Making stock
14 Brown stock
15 Vegetable stock
16 Fish stock
18 Chicken stock
20 Preparing vegetables
24 Preparing herbs
25 Preparing spices
26 Preparing pulses
28 Pureeing
30 Enriching
32 Thickening
34 Rescuing
36 Garnishing
40 SPRING
42 SEASON’S BEST
44 Lettuce
46 Arugula
49 Asparagus
52 Cauliflower
54 Wild garlic
57 Nettles
58 Spinach
61 Mangoes
64 Red snapper
66 Eel
67 Salmon
68 Smoked trout
69 Tuna
70 Shrimp
US_004-005_Contents.indd 4 17/04/2019 12:17
74 Lobster 172 FALL 280 Brussels sprouts
77 Cod 281 Celeriac
174 SEASON’S BEST
79 Fish 285 Winter squash
89 Chicken 176 Pumpkin 288 Rutabaga
90 Lamb 180 Carrots 289 Turnips
185 Mushrooms 292 Potatoes
190 Kohlrabi 296 Chestnuts
96 SUMMER 191 Broccoli 297 Vegetables
192 Garlic 306 Jerusalem artichokes
98 SEASON’S BEST
193 Onions 310 Scallops
100 Edamame 198 Beets 311 Smoked haddock
102 Fava beans 204 Butternut squash 312 Chicken
105 Peas 205 Sweet potatoes 315 Duck
108 Navy beans 208 Chickpeas 317 Turkey
110 Swiss chard 209 Rose hips 320 Pheasant
111 Globe artichokes 210 Pistachios 321 Game
112 Eggplants 212 Vegetables 322 Partridge
114 Avocados 213 Pears 323 Beef
117 Fennel 214 Mussels 324 Pork
120 Cucumbers 219 Clams
123 Corn 224 Chicken
126 Zucchini 242 Beef 330 BREAD
128 Almonds 247 Pork
130 Tomatoes 332 Crusty white loaf
140 Watercress 333 Soft white rolls
143 Lovage 250 WINTER 334 Whole wheat loaf
144 Sea Beans 335 Whole wheat rolls
252 SEASON’S BEST
146 Chives 336 Easy flatbreads
147 Cilantro 254 Lentils 337 Seven-grain bread
148 Sorrel 258 Borlotti beans 338 Rye bread
149 Peppers 261 Black-eyed peas 339 Buttermilk biscuits
152 Vegetables 262 Flageolet beans 340 Soda bread
155 Melon 264 Kidney beans 341 Corn bread
158 Cherries 267 Cannellini beans
160 Crab 270 Parsnips
162 Seafood 272 Chicory 342 INDEX
164 Beef 273 Leeks 351 ACKNOWLEDGMENTS
166 Chicken 276 Cabbage
171 Pork 278 Kale
US_004-005_Contents.indd 5 17/04/2019 12:17
FOREWORD BY
ERIC SCHLOSSER
Some wonderful chefs have donated their favorite soup recipes
to this cookbook for a simple reason. Proceeds from the book will support
the work of the Soil Association, a nonprofit based in Bristol, England. Few
Americans have heard of the Soil Association. But almost everyone has heard
of organic food and sustainable agriculture, two of the causes that the Soil
Association has been promoting for more than 60 years. Indeed, the modern
organic movement was launched during the 1940s by a pair of British iconoclasts,
Lady Eve Balfour and Sir Albert Howard. At a time when herbicides and
pesticides and synthetic fertilizers were first being introduced on a wide scale,
Balfour and Howard began to question whether these were good things. They
rebelled against a mindset that viewed the land as just one more economic
commodity, to be doused with chemicals for a short-term profit. They rebelled
against a mentality that worshipped technology for its own sake, that eagerly
sought to control and dominate nature. They embraced a much more holistic
view of how we should treat livestock, the land, and the rural communities
dependent upon farming.
The “Soil Association” seems like an odd name for an organization devoted to
producing food that’s healthy, nutritious, and environmentally sound. But the soil
plays a central role in the thinking behind sustainable agriculture—both as a literal
concern and as a metaphor for the interconnectedness of all things. What you
put in the soil winds up in the crops that grow in the soil, winds up in the animals
that eat those crops, winds up in the people who eat those animals. And every
US_006-009_Foreword_Intro.indd 6 17/04/2019 12:17
6
/
7
F
O
R
E
W
O
R
D
living thing, and every one of us, ultimately returns to the soil. You cannot mistreat
one of these elements without harming the others. This is a deeply humble
philosophy, founded upon a reverence for nature and a skepticism about some of
mankind’s latest inventions. It is a belief that we must try to work with nature, not
seek to conquer nature. And it is the guiding spirit of many groups today, like the Soil
Association, that are fighting against Global Warming, genetically modified food, and
the toxic chemicals that are poisoning the earth.
We need to reduce the power of agribusiness and reclaim our government from the
corrupt grip of special interests. But unlike many social movements, the battle for
sustainable agriculture doesn’t always have to be grim, hard work. As the great chef
Alice Waters likes to say, this revolution tastes good. It’s about shopping at farmers’
markets or growing your own, eating food that’s local and organic, educating yourself
about the issues and learning how to cook. Every little bit helps. That’s why a book
like this can make a difference. Buy it, read it, use it often. I can’t think of a better
way to make friends and influence people.
Eric Schlosser
Author of Fast Food Nation
US_006-009_Foreword_Intro.indd 7 17/04/2019 12:17
INTRODUCTION
In our house, we look forward to soup on a Sunday afternoon.
The whole family love it. Ask anyone about their childhood food
memories and soup is likely to come up. Whether it’s a humble
cream of tomato, a delicate bone broth, or a peppery minestrone,
there is a soup for all tastes.
At Food for Life we are striving for tasty, real food for everyone.
Soup is a food that really encompasses this ethos. Responding to
the seasons and using fresh ingredients available locally is a great
way to make a meal with minimal impact on the environment. Meat
can come from the local butcher and seasonal vegetables will often
be in abundant supply and therefore cheaper. It’s also a clever way
of using up leftovers and ensuring the glut of leeks in the bottom
drawer of the fridge don’t go to waste.
Back in 2003, when Food for Life started, we wanted to see what
could be achieved when a school, a kitchen, and the community
worked together. We wanted kids to connect what they saw on the
plate in front of them with the soil it was pulled from, or the animal
it came from.
US_006-009_Foreword_Intro.indd 8 17/04/2019 12:17
