This is a guide to making soups throughout the year, not just as appetizing starters but as the core of the meal. Treating soup as a nourishing main course rather than a preliminary to a succession of grander dishes, the author of this book introduces exotic tastes and new combinations of ingredients. The book contains soups such as green-pea with peppers, roast garlic with tomato, spinach wih prawns, French onion soup and minestrone, as well as recipes for bread.