This new edition published by Grub Street

4 Rainham Close, London SW11 6SS

Copyright this revised edition © Grub Street 2002

Text copyright © Marguerite Patten, 1996 and 2002

First published as Soups in 1996 by Bloomsbury Publishing Plc

Jacket design by Hugh Adams

Reprinted 2004, 2005, 2007, 2009

The moral right of the author has been asserted.

British Library Cataloguing in Publication Data

Patten, Marguerite

The basic basics soups handbook

1. Soups

I. Title II. Soups handbook

641. 8’13

ISBN 1 904010 19 9

eISBN 9781908117670

Mobi ISBN 9781908117670

All rights reserved. Apart from any fair dealing for the purposes of private study, research, criticism or review, as permitted under the Copyright Act, no part of this book may be reproduced or transmitted in any form or by any process without permission in writing from the publisher.

 

MEASUREMENTS

All the recipes in this book give metric, imperial and American weights and measures. Note that American pints and tablespoons are smaller than the British equivalent.

Use measures from one column only - do not mix them.

All spoon measures are level.

Soups are not like cakes, where strict adherence to a recipe is important to maintain the balance of ingredients. In a soup the quantity of each ingredient is very much a matter of personal taste, but the recipes have been tested with the quantities given.

Choice of Ingredients

Where recipes give a choice of ingredients, such as butter or margarine, vegetable or chicken stock, the first-mentioned ingredient is my preferred choice.