Soup Kitchen

by Hugh Fearnley-Whittingstall, Thomasina Miers, Annabel Buckingham

ISBN-10: 0007205406
ISBN-13: 9780007205400
Region: British
Publisher: Collins
Publication Date: October, 2006
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Publishers Information

About Soup Kitchen

Publisher Web Link:

The finest soup recipes from the top chefs of today, from Rick Stein and Delia Smith to Giorgio Locatelli and Jamie Oliver.

Few foods make us feel as good as soup. From the thick tomato soup of childhood to restorative spicy concoctions on chilly evenings, soup and well-being go hand in hand. Now this fantastic collection brings together 100 recipes from top food writers and chefs at work today. From Delia Smith’s Cauliflower Soup with Roquefort to Jamie Oliver’s Chickpea, Leek and Parmesan Soup, there are soups here for every need, whether quick post-work suppers or more sophisticated ideas to serve friends. Headed up by Hugh Fearnley-Whittingstall, who introduces the book and gives his practical advice on stocks and key soup-making techniques, it takes a seasonal approach so you can get the best from fresh ingredients. Quirky, interesting photography and design make this a book with real personality, and royalties will go to homeless charities, including the Salvation Army and Centrepoint.

Contributors include:

  • Rick Stein
  • Nigella Lawson
  • Jamie Oliver
  • Claudia Roden
  • Gordon Ramsay
  • Delia Smith
  • Sam Clarke
  • Marco Pierre-White
  • Mary Contini
  • Giorgio Locatelli
  • Richard Corrigan
  • Michel Roux Jnr
  • Prue Leith

Author Information

About Hugh Fearnley-Whittingstall

Author Web Link:

It was 1998 when Hugh moved into the original River Cottage in Dorset, to start growing and rearing some of his own food. ‘River Cottage’ has since moved on, and has grown and developed, but we continue to stand for the same principles: self-sufficiency, food integrity, and the consumption of local, seasonal produce.

Today, River Cottage consists of several different projects...

River Cottage HQ (Park Farm) is our base for running courses and events inspired by the philosophy of the original River Cottage – ranging from a night’s dining and entertainment, through to courses in foraging, curing, gardening, breadmaking, butchery and more. For full details, see the River Cottage HQ Events and Courses homepage and meet the River Cottage Team.

River Cottage also has a Local Produce Store in Axminster, where we work with a wonderful collection of local and organic food & drink producers from the South West. We stock a wide selection of the very best local and seasonal provisions including milk, eggs, bread, meat, poultry, beers and wines. The Axminster Canteen annexed to the Local Produce Store serves meals during the day and is open for evening service and Sunday lunch.

We have also teamed up with our friends at Komedia to bring River Cottage to Bath. The Bath Canteen is open every day and like the Axminster Canteen, showcases the very best of what the South West has to offer.

Our other projects include series for television, regular food columns, and a range of books, DVDs and online courses, some of which you may already be familiar with. To keep up-to-date with our latest news, bookmark our News homepage, or sign up for our monthly newsletter.

River Cottage is not a charity, but does aim to be a ‘more than profit’ organisation. This means, firstly, that we are ready to re-invest much of our income in developing our ideology and the base of our activities.

It also means that we should be ready to hold back from, or turn down, business that conflicts with our ideology and our commitment to ethical business practice. Thirdly, we feel we should also be making links with, and finding ways to support, other organisations who share our ideas.  (

Cookbooks by Hugh Fearnley-Whittingstall

About Thomasina Miers

Author Web Link:

Having spent much of my youth running around the Americas and southern Europe trying to improve my languages and work out what on earth I wanted to do with my life, I finally met Clarissa Dickson Wright on a catwalk of all places. She told me to stop examining my tummy button and follow my passion for food.

I dutifully went off and started a course at Ballymaloe where I developed my passion for produce, ingredients and markets. I went on to spend a short spell making Gubbeen cheese out in Schull, West Cork and travelled around Ireland with Clodagh McKenna, selling homemade pasta, sauces and sourdough breads that we’d make all night to sell all day. It was sheer bliss.

Reality bit though and back to London I went where I managed the shop, Villandry and spent two years creating and editing a book called Soup Kitchen, which raised money for homeless charities and nearly killed me and my partner, Annabel Buckingham in the process.

Mexico came next, where the sheer biodiversity and colour of the food markets hooked me from the word go, let alone all the wonderful, regional recipes. Then Masterchef, and an unexpected and breath-taking win, then a stint at Petersham Nurseries under the stunning cooking of Skye Gyngell. Now Wahaca takes up a large part of my time when I am not writing or doing any TV. Wahaca is a restaurant cooking street food inspired by the food markets of Mexico, using free-range, British meat, sustainable fish and recycling everything down to its food waste. I support NABMA, the National Association for British Market Authorities too; we are trying to get the government to lend more planning and logistical support to them which in turn will help unemployment, sustainability, a better community spirit, get people more into food and cooking and cut down on packaging.

I write for the Times on Saturday and occasionally for the Observer, the Sun, Sainsbury’s Magazine and the Financial Times. Cook was my first solo book which came out in 2005 with Harper Collins, Wild Gourmets came out with my Channel 4 programme under the same name and my latest, Mexican Food Made Simple, comes out in March 2010.

I love food, travelling, dancing, music, shooting, fishing, swimming, tennis, travelling, cycling and being laughed at by everyone who knows me (it invariably happens). (

Cookbooks by Thomasina Miers

About Annabel Buckingham

Cookbooks by Annabel Buckingham

Recipe Index

Recipe index coming soon.