There's such a lot of things that go with soup - from simple croutons to baguette slices with grilled cheese, to scones and muffins. Some of these soups can be served as a first course, but with the addition of their savoury accompaniments, most of them will make a substantial main course. There are thick, hearty winter soups here - a meal in a bowl - as well as cream soups, elegant broths just right for a light meal or as a first course to a two-course dinner. And there's a chapter on packaged soups that you can make wonderful with a few cunning additions.
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