Soups and Breads by Jane Price contains a classic collection of recipes from around the globe. When I first saw this book, I turned green with envy; this is the book I'd promised myself to write . . . one day. This is a stylish, beautiful book, a perfect present.
As soon as you open it, you want to flick through to take in all the photographs. The photography is faultless, inspiring, the kind of pictures that make you think: “Hmmm, I am going to make this.” Soups are often thought as a compulsory winter starter, here to fill you up and that’s it.
Jane Price throw a very different light on the subject, her collection of soups covers an array of occasions from meals in a bowl to snazzy dinner-party dishes. The variety goes further, with recipes from around the world, all the classics under one roof - from Won Ton Soup to Harira via New England Clam Chowder, 250 pages of delicious ideas that can’t fail. There is little or no blurb, the focus is recipes and what they look like when made. A bread section adds to the pleasure. If the other titles in the series are as good a this, we indeed have “Kitchen Classics.”
Lamb and Fusilli Soup
2 tbs oil
500g lean lamb meat, cubed
2 onions, finely chopped
2 carrots dice
4 celery stalks, diced
425g tinned crushed tomatoes
2 litres beef stock
chopped flat-leaf parsley
Heat the oil in a large saucepan and cook the cubed lamb, in batches until golden brown. Remove each batch as it is done and drain on paper towel. Set aside.
Add the onion to the pan an cook for 2 minutes or until softened.
Return the meat to the pan, add the carrot, celery, tomato and beef stock. Stir to combine and bring to the boil. Reduce the heat to low and simmer, covered, for 15 minutes. Add the fusilli and stir to prevent the pasta from sticking to the pan. Simmer, uncovered, for a further 10 minutes, or until the lamb and pasta are tender. Sprinkle with parsley before serving
serves 6-8 cooking time 40 minutes