Table Of Content

T 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