Soup is such a versatile dish - it can mean a thick vegetable puree, a crystal-clear consomme, a broth made from meat stock, an iced alcohol-laced palate cleanser, or a composite dish more like a stew with meats, dried and fresh vegetables or fruit, rice, noodles, pulses or fish. This book looks at all sorts of soups worldwide, beginning with the preparation of stocks, with the recipes arranged seasonally.