Soups

Arlene Gryfe is a Toronto-based professional nutritionist and home
economist.

Jean Paré has now published a new collection of more than 100 soup
recipes, over one-third of which are beautifully illustrated in colour.

In keeping with changing food tastes, there are new flavour
combinations, with Thai, Vietnamese, Moroccan, and other ethnic
overtones. Old favourites have been updated for easier or faster
preparation. There are suggestions for reducing fat, calories, and
sodium, and tips for freezing, garnishing, and serving.

Categories include light, broth-based soups, chilled chowders,
healthful legumes, and one-bowl suppers. All recipes are presented in
both metric and imperial measurements, with the ingredients in bold
type.

Each recipe is preceded by a chatty, relevant comment and followed by a
nutrient analysis, giving calories, fats (mono- and polyunsaturated, and
saturated), cholesterol, carbohydrate, and fibre per serving.

There is an extensive cross-index, as well as conversion tables for
volume, weight, and temperature.

With its coil binding and many tasty recipes, this book would be a
useful addition to any cook’s kitchen.