Publishers WeeklyThis satisfying, manageable cookbook highlights some of the most popular international recipes for vegetarian soup with vibrant photographs and easy directions. Some soups are familiar, like Minestrone or Black Bean Soup, while other recipes, such as Fresh Tomato-Orange Soup, Chestnut Soup and Wild Rice-Cranberry Soup, are unexpected and make this book stand out. Mitchell (The 15-Minute Gourmet) emphasizes pleasure in cooking and presentation; even humble Cream of Tomato Soup is topped with puff pastry crowns without losing its homey feel. Tantalizing photos emphasize the elegant unfussiness of soups like Yukon Gold Potato. Home cooks will find practical tips sprinkled everywhere, like how to replace fresh tomatoes with canned when out of season or how to find and prepare dried Chinese wheat-flour noodles.
