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Must-Read: Williams-Sonoma Soup

Although I've always been a fan of eating soup year-round, now that the weather has cooled down a bit, soup is a regular part of my meal rotation. That was my logic behind acquiring Williams-Sonoma Soup ($16.95). To see my thoughts on the cookbook,



  • Ingredient measurements include other measuring system equivalents: A recipe calling for dried black beans, specifies that 2 cups equals 14 ounces or 440 grams.
  • In addition to a full-page picture, each recipe contains an added bonus: a tip with a corresponding picture, pertaining to the recipe.
  • The back of the book has helpful information like stock recipes, basics of making soup, garnish options, a glossary, and an index.


  • The recipes are written in paragraph form, but could have been written in easier-to-follow steps.
  • Helpful details such as cooking time or nutritional facts would have made a big difference.

Recipes: Some of the recipes call for gourmet ingredients that one may not typically have on hand, such as kombu seaweed flakes, tawny Port, or Thai red curry paste. I flagged the following recipes to make at home:

  • Classics — New England Clam Chowder
  • Simple Soups — Puree of Vegetable Soup, Broccoli-Leek Soup
  • Dinner Party Soups — Three-Mushroom Soup With Sherry, Mussels Mariniere
  • Winter Soups — Black Bean Soup With Salsa Crema, Provence-Style Fish Stew
  • Chicken Soups — Avgolemono, Thai-Style Curried Chicken Soup

Imagery: The images are abundant and appetizing.

Overall Rating: I'm a huge fan of this book, which contains lots of staple soup recipes. If you're already a soup whiz with an expansive recipe collection, this book may not be for you, but if you're on the market for a soup cookbook, this affordable book could just be the one. Have you checked it out yet?

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