<p><i>A definitive collection of recipes for soup lovers.</i></p><p>The old-fashioned image of a simmering stock pot, bubbling for hours, is seldom seen today. Soup recipes in this book are quick to make and well-suited to modern lifestyles. With easy-to-learn basic knowledge about soup making, anyone can create a wide-ranging variety of soups.</p><p>Recipes are gathered into the following categories:<ul><li><b>Stocks and Garnishes</b>: Whole Chicken Stock, Court Bouillon, Parmesan Shortbreads<li><b>Garden Soups</b>: Chunky Summer Vegetable Soup with Romano Curls, Roasted Carrot and Onion Soup, Fresh Tomato Soup with Cayenne Mayonnaise<li><b>Chowders</b>: Winter Barley Chowder with Lamb Sausage, Tomato Clam Chowder, Broccoli and Cheese Chowder<li><b>Hearty</b>: Mexican Chili Bean and Corn Soup, Butternut Squash Soup with Toasted Seeds, Lentil Dal Soup<li><b>Fancy</b>: Moroccan Cumin Chicken Soup, Cream of Watercress Soup with Sea Scallops, Seeing-Double Soup<li><b>Coolers</b>: Chilled Curried Carrot Soup, Chili Lime Chicken Soup, Cooling Cucumber Soup with Chives</ul></p><p>When time is short, the <i>Jump Starts</i> chapter provides virtually instant soups that combine fresh ingredients with pantry staples. A practical section called <i>The Soup Kitchen</i> lists the basic utensils and handy ingredients needed for making great soup anytime and everytime.</p>