How to recreate the Covent Garden Soup Company recipes (New Covent Garden Soup Company's Book of Soups)

Member Name: helencb

Product:	New Covent Garden Soup Company's Book of Soups
Date:	08/11/01 (503 review reads)
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For my birthday, earlier this year, I received the New Covent Garden Soup Company’s “Book of Soups”. A great gift, as we do tend to make a fair bit of soup, primarily for the Cabbage Soup diet, unfortunately.

I was also a fan of the Covent Garden fresh soups, when they were initially released on sale.

The book, ISBN 0-7522-0503-x costs £12.99 and was first published in 1996. However it either isn’t on general release in the northern climes of Scotland, or I have been walking around with my eyes shut, as I had never seen it before. I suspect the latter is true.

Now on to the book. There are ten chapters; each dedicated to a different type of soup. Prior to that, there are a couple of articles about making Stock and an article on common ‘soup-making’ mistakes.

Chapter One – WONDERFUL
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Well, the book begins with probably the most famous soup, the Carrot and Coriander, which was the first fresh soup that was sold by the company. Oh heaven. Another favourite is Roasted Vegetable Soup with Basil Puree, but the recipe for this is slightly more complicated, as you need to roast the veggies first! There is also a recipe for the Wild Mushroom Soup, also on sale in the shops.

Chapter Two – UNUSUAL
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The first recipe is for Callaloo soup with Coconut, a Caribbean recipe. But first you had better check if your local Tesco sells Callaloo’s! However, if they don’t, try the New Zealand Kumara, which is sweet potato chowder. There is also a recipe for Aussie Roo soup; again speak to Tesco's for the Roo, although apparently it is for sale quite widely in the UK. For Scottish Readers, try a delicious Arbroath Smokie and Scottish Cheddar, which was submitted for a competition by a Dundonian.

Chapter Three – REVIVING
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My favourite has to be New England Carrot, Apricot, and Sesame S
oup, again submitted by a customer in a competition. There is also a recipe for Real Dutch Pea Soup, although I am not a fan of this variety.

Chapter Four – FANCY
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Another one of the range that used to be on sale, but not any more, so you need to make it yourself – Cream of Chicken with Lemon and Tarragon. There are also a couple of recipes for Lamb soup and Venison soup, and a Clam Chowder.

Chapter Five – PLAIN
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Quoting from the book “Take one bean (Haricot or butter), 7 pints of water, simmer for three weeks, then take out the bean and season to taste. If thick soup is preferred, leave the bean in.” (From a wartime recipe book).

This section gives you recipes for Celery and Potato, Lentil Soup, Scotch Broth, and Pea and Leek Soup.

Chapter Six – CHILLED
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Em, not normally what I go for, but they do teach you how to make the classics like Gazpacho, and Vichyssoise

Chapter Seven – WARMING
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There is a great recipe for Smoked Haddock chowder and another for Roasted tomato and Red Pepper Soup. There is also a recipe for Celery and Cashew nut soup, not for the diet conscious, obviously.

Chapter Eight – EXOTIC (Sexy Soup)
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Now having lived on soup for months, while on the pretence of being on a diet, I am not sure how it can be called sexy. However the Persian yoghurt Soup sounds delicious.

Chapter Nine – SEASONAL
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This chapter contains recipes for a selection of soups, according to the season. In particular Pumpkin soup, a favourite for many; and even a Turkey and Cranberry soup, if you buy a 20lb turkey for four of you again this year.

Chapter Ten – SWEET
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Well for the chocoholics, there is chocolate soup, with Grand Marnier. Again, not one I have tried, as it is loade
d with calories. Slightly lower in calories is the raspberry and cranberry soup, which only takes 15 minutes to prepare.

Overall, I like the style of this book, the way the recipes have been collated, from staff and customers over the years. There is a little story about the history of each soup at the start of each recipe. At the back of the book, there is a comprehensive table of all the soups, leaving space for you to write your own comments about the cooking and tasting of each soup. A must have book, to create delicious soups, particularly when entertaining friends.

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