Australian Women’s Weekly

There’s such a lot of things that go with Soup - from simple croutons to baguette slices with grilled cheese, to scones and muffins.  Some of these soups can be served as a first course, but with the addition of their savoury accompaniments, most of them will make a substantial main course. There are thick, hearty winter soups here - a meal in a bowl - as wellas cream soups, elegant broths just right for a light meal or as a first course to a two-course dinner.  And there’s a chapter on packaged soups that you can make wonderful with a few cunning additions. Standard Series. Paperback 12:00€