“Homemade Soup is No Place for

Narrow Dogmatism”

Robert Farrar Capon

This has nothing to do with religion! Robert Farrar Capon, an interesting guy who was anEpiscopal Minister, Professor of Dogmatic Theology

AND an Exuberant Foodie writing in America in1969 went further, he said …

“Homemade soup is no place for narrow dogmatism. Do anything that comes into your head except over salt.

It is impossible to go wrong.”

And …

“Soups, whose variety is only limited by the length of a man’s life!”

My thoughts exactly, only better expressed!

Soup is so easy to make, so delicious, so comforting and luckily

I know a very simple, very flexible method of making it which is the

foundation for delicious soups beyond number and is something you

really need to have in your repertoire.

With this method you certainly can “do anything that comes into

your head except over salt.” and it can be used to create an incredible

range of soups, from simple Leek and Potato to Caribbean Callaloo,

Caldo Verde, Cullen Skink and even some soups that don’t begin with

the letter C!

It is good for Vegetable Soups e.g.

Makes great Bean Soups such as …

… and Cheese Soups …

It makes great Meaty Soups …

Gorgeous Fish Soups …

Plus Soups from Around the World!

I know what you’re thinking …

Genius!And you’d be right.

There are many really good recipes out there which are dubbed “genius” andsome of them are indeed brilliant.

For me, however, to deserve the accolade ‘genius’ a recipe should be morethan delicious, or even healthy, quick, easy etc.; for me the thing that makesa recipe genius is flexibility.

This is one such recipe …

So I wrote a book …See a great preview including the genius

recipe here.

It contains 60+ delicious soup recipes based on the one easy, flexible key recipe BUT there is much more than just recipes in this book.

It also contains …

Guidance on …~ using different fats,~ making chunky, mashed,

smooth and very smooth soups,~ garlic – 5 ways,~ adding herbs, spices, and other

flavourings,~ dairy additions – cream, cheese,

yogurt, crème fraiche etc.~ incorporating ready made sauces

such as soy or mustard, and ~ even alcohol!

Instructions for stock making.Not absolutely essential, of course, as there are good bouillon cubes, powders and stock pots on themarket.

It is, however, a useful skill; it is easy, economical as it uses up lots of scraps and it tastes even betterthan bought in!

Ancillary Recipes …For instance …

Garnishes Such as …

Lots of Crouton Information!Including some important “rules”!

And even what to do with Leftovers!That might surprise you! E.g.

Plus All The Hints and Tips …I can think of to help you

Create Your Own FabulousSoups

Read more here

See a great preview here

Or just buy the bugger here!

See all my books on Amazon here

Twitter ~ @SuddenLunch

My foodie blog ~ Sudden Lunch

Thank you for reading this –please share.

So …