Twenty Quick Soups

A compact treasure of soup-making, this collection gathers twenty fast‑turnaround recipes that span the familiar and the surprising. From silky creams of asparagus, corn, lettuce, and beet to heartier broths, bisques, and even a pistachio or chocolate version, each dish is laid out with clear, step‑by‑step directions that reflect the practical style of a late‑19th‑century kitchen. The author emphasizes basic techniques—braising, simmering, thickening with butter and flour—while offering helpful tips on timing and avoiding common pitfalls like curdling.

Modern cooks will find the focus on simple ingredients and brief cooking times especially appealing, making these soups ideal for busy weeknights or swift entertaining. The book balances classic comfort with a touch of culinary curiosity, inviting listeners to experiment with flavors such as sago‑studded tomato or a delicate oyster mock‑soup. Its straightforward language and timeless recipes promise a satisfying, efficient way to bring a warm bowl to the table.