2023 WINNER Pub West Award • Gourmand World Cookbook Awards

"Aims to prove that soup can be served year-round with recipes for broths, bisques, chowders, and more." —Publishers Weekly

"Recipes are not overly complicated, offering wide appeal and making the book accessible for less-experienced cooks." —Library Journal

"The combinations of ingredients will delight adventurous cooks" —San Francisco Book Review

Before Chef Joris Bijdendijk cooked together three Michelin stars and Samuel Levie became a prolific sausage maker, soup was a regular guest in many memories. Good Soup pays tribute to the phenomenon that is soup in 52 recipes from all over the world.

Whether your soup is a meal in itself or a light starter, it is always comforting. For chefs Joris Bijdendijk and Samuel Levie, soup is the regular guest in many memories: a comforting bowl of broth when they were ill, steaming cups or cold gazpacho when there was something to celebrate, or a hot mug of soup after skating. Or that first time they made their own fish stock as young chefs…

An ode to soup in all its forms, this vibrant cookbook features weekly recipes for comfort all year round, including thai coconut soup, mushroom cream soup, gazpacho, and goulash. Not a week can go by without a delicious bowl.

In recent years, their shared love of soup has taken on outrageous proportions. In addition to this colorful soup book, they were involved in a huge Freedom Meal, consisting of ten thousand servings of pumpkin soup, and launched their own tinned soup, SNERT, and three other canned soups.

“Aims to prove that soup can be served year-round with recipes for broths, bisques, chowders, and more.”

"Michelin-starred chef Bijdendijk and sausage maker Levie love soup so much they launched their own canned soup business SNERT, named after the traditional Dutch split-pea soup. Focusing solely on soup, each recipe in this colorful cookbook is a meal of its own, meant to feed four to six people. The introduction describes categories of soups, plus shares notes on flavorings. There is a separate section on making soup stock to use as a base in many of the recipes. The soups themselves are organized by color, and the 52 recipes ensure a tasty soup option for every week of the year. The recipes come from a range of cultures around the world, including an Indian daal, a North Sea fish soup, an ajo blanco from the Mediterranean, and even a traditional borscht. The index by soup type will help readers find something that fits their tastes, and the variety of recipes gives options for different dietary needs. VERDICT The recipes are not overly complicated, offering wide appeal and making the book accessible for less-experienced cooks."

“Being in the soup never felt so good. The recipes in this book are fun to make and very tasty.”

"Every page blazes color and offers instructions for tackling exotic innovations. The combinations of ingredients will delight adventurous cooks: pumpkin soup with ginger and coconut, cold beet soup with blackberries, and wild garlic soup with snails."