Soups & Savouries

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About
Soups are a wonderful way of using the many and varied seasonal vegetables that are one of the principal joys of the French market. Pumpkins, mushrooms, chestnuts and squash in autumn; broad beans, sweet green peas and watercress in summer; sweet potatoes, haricot beans, celeriac and carrots throughout the winter. Some of these soups are designed to form the basis of an entire meal, while others serve to stimulate the palate in readiness for the main course. In both cases, they are all delicious, simple and extremely satisfying to make.