The Culinary Institute of America Book of Soups contains over 100 recipes for soups including soup basics, broths, hearty
soups, cream soups, pureed soups, bisques and chowders, and cold soups. This book also includes recipes for a variety of soup accompaniments such as breads, biscuits, crackers, dumplings, and vegetable chips. As I was looking through this book, I realized how uneducated I was on the wide variety of soup possibilities. Though I enjoy soup, particularly homemade soup with fresh
ingredients, I hadn’t really ever considered the fact that soup came in so many different varieties, textures, and tastes. For best taste results, I
suggest using garden fresh vegetables and fresh seafood. I also suggest making up large quantities of the various types of broths for use as you need them. As many of these soups are freezable, I am making up large qualities of different soups using fresh seasonal ingredients and then freezing them for later use. This way, I can have some really delicious soups even when the ingredients are no longer seasonally available.