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Soup Broth Bread

Written by

Rachel Allen

Who is the author: World-renowned chef and cookery writer Rachel Allen teaches at the Ballymaloe Cookery School. Her cookbooks have sold over a million copies worldwide and she has hosted numerous accompanying TV series.

What’s it about: A celebration of one of the world’s most popular dishes, Soup Broth Bread is all about soup in its every wonderful form, from comforting quick fixes to crowd-pleasing meals. Rachel covers chunky winter stews, brightly flavoured broths, and a whole range of exciting regional dishes. She also shares recipes for wholesome breads, versatile garnishes, and flavourful stocks, as well as offering indispensable tips on batch cooking, freezing, and essential equipment. Soup Broth Bread will help you to master one of the most fundamental dishes in any cook’s repertoire; it’s a book you’ll go back to again and again in search of everything from dinner party solutions and everyday inspiration.

Recipes we love: French onion soup with gruyère toasts, Japanese chicken and udon noodle broth, watermelon gazpacho, and West African peanut soup

Perfect for: Comfort food lovers, family cooks, and anyone looking to master the art of soup making.

More about Soup Broth Bread


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Features

Rachel Allen’s soup for the soul: Brussel Sprout Soup with Candied Bacon and Roasted Hazelnuts

Rachel Allen shares a soup recipe for your favourite Christmas vegetable.

Features

Rachel Allen’s soup for the soul: Curried Butternut Squash Soup

Our new monthly columnist, Rachel Allen, shares a recipe for vegan curried butternut squash soup and explores the personal, familial and cultural importance of a soul-soothing bowl of soup.

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From the book: Soup Broth Bread

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