Soups for All Seasons

For Brad McCrorie, there is only one way to make a really delicious soup. You have to got to the market and select the freshest, most mouth-watering ingredients in season-sea-food, fruits, vegetables, chesses, and herbs- and use one the recipes in this book to create a masterpiece. Cream of Red Snapper Duck Montmorency with Port Quail Perigordine with Truffl es Mandarin Orange with Lime and Fresh Dill Veal with Grapes and Sherry Creoled Clams Cream of Onion and Stilton Cheese These and other, more traditional, favorites (Chicken Noodle, French Onion Soup, Mulligataway) are guaranteed to wake your tastes buds and spice up your meals-whatever the time of the year.