Soups from the Market

Greg Turko is a policy analyst at the Ontario Ministry of Colleges and
Universities.

According to McCrorie, this cookbook is a “sequel” to his 1987 Soups
for All Seasons.

The soups this time are, if anything, even more unusual. Most people
would probably not be too anxious to try out Lentils with Smoked Pork
and Strawberries on company. Similarly, Cream of Brussels Sprouts with
Gorgonzola might not be “just the ticket” when one is feeling under
the weather or simply in need of a quick, easy, and comforting meal. And
further, it is difficult to envisage preparing a thermos full of
Pheasant with Fresh Peaches and Sherry to take on a hiking trip. In
fact, there is very little in this collection that is directed at the
fainthearted and unadventuresome.

The recipes are also generally very rich. There is liberal use of
butter and 35 percent cream in many of the soups. The result is, without
doubt, a smooth and velvety soup but most people would find such
ingredients simply too high in fat and cholesterol for everyday use.

There are interesting ideas and combinations in this recipe book, but
most people would find only a limited number of occasions when they
could actually serve the soups.