Includes all-time favourites along with a host of other innovative flavour combinations using interesting, fresh ingredients
Cameron. L.; Cuthbert, P.
In stock
€9.95 *

Authors: Lindsay Cameron; Pippa Cuthbert
Publisher: New Holland
Cape Town, 2007
ISBN: 9781845372422
Soft cover, 17x22 cm, 176 pages, throughout colour photos


Soups are warming, comforting, filling – we eat them when we’re feeling tired, cold, maybe a little under the weather – they are the ultimate comfort food.

And everyone has their favourite. This book includes all-time favourites along with a host of other innovative flavour combinations using interesting, fresh ingredients.

All of the basic preparation techniques are explained, including the all-important stock - along with the equipment required.

There is a chapter on classic soups - tomato, French onion, chicken, followed by five chapters of innovative recipes, grouped together either by taste, e.g. Spicy, or texture, e.g. Chunky.

There is also a chapter of garnishes such as croutons, salsas and pickles.

About the Authors:

Lindsay Cameron Wilson met Pippa Cuthbert in London’s famous Books for Cooks. Since then they have worked together on magazines, websites and books. Lindsay’s love of writing and passion for food led her to cookery school and a degree in journalism. She works as a food writer, recipe tester and stylist.

Pippa Cuthbert has degrees in nutrition and food science and now works as a food stylist, caterer and recipe developer.


The basics of soup
Handy hints


Chicken soup with tarragon

Rejuvenating Chicken soup or broth is often served as a restorative meal to the sick. This soup is slightly more substantial than a broth but will still help soothe any lingering ailments you may have. Serves 4-6.

1 kg (2lb 4oz) chicken, giblets removed and chicken rinsed
2 bay leaves
1 Tbsp black peppercorns
1 small bunch thyme
2 onions, 1 chopped and 1 finely diced
4 celery sticks, 2 chopped and 2 finely diced
4 carrots, 2 chopped and
2 finely diced
3L (5,25 pt) water
50g (1,75 oz) butter
Salt and black pepper
40g (1,5 oz) plain flour
20g (0,75 oz) tarragon

Put the chicken in a large stockpot. Add the bay leaves, peppercorns, thyme, and the chopped onion, celery and carrots. Add the water and bring to the boil over moderate heat, Reduce the heat and simmer for about 40 minutes, or until the chicken is cooked. Remove the chicken from the stock. Set aside.

Strain the stock and set aside, discarding the vegetables. Heat the butter in the same stockpot. Add the finely diced onion, celery and carrots and saute until the onion is translucent and the vegetables brightly coloured. Season. Add the flour and stir constantly until the roux cooks slightly. Add a small amount of the stock and stir. Slowly add a further 1.5I (2.6 pt) of the stock and bring to a simmer.

While the soup is simmering, shred the chicken flesh from the carcass using a fork -be careful, as it will still be hot. Add the shredded chicken and the tarragon to the broth, bring back to the boil and season to taste.