Soups for All Seasons

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

Soup does not often get the attention, or space, it deserves in cookbooks. This lack of attention probably extends to many tables as well. Soup making is frequently confined to opening a tin, or a package, or to using commercially prepared bases. Brad McCrorie shows us how easy it is to make a wide variety of very different soups. He makes the task even easier by including a very useful and excellent “Terms and Techniques” section.

Some of his soups are exotic (e.g., Conch Chowder), some are most definitely acquired tastes (e.g., Chilled Peanut Butter with Frangelica), and some are Just Plain Necessary For Civilization As We Know It (e.g., Chicken Noodle). Without doubt, there is something for everyone in this book, no matter what your taste or what ingredients you might have to hand.

McCrorie’s liberal use of whipping cream and beurre-manié (a flour-butter mixture used as a soup thickening agent) might be of concern to those looking for less rich fare. This, however, should not dissuade anyone from using this book, as there are many excellent lighter recipes which are equally appealing.