Soup with soul

RECENTLY, I received a present of a gorgeous new cookbook, co-written by former Ballymaloe student Tommi Miers, who earlier this year won the Masterchef title.

Since then Tommi has been in demand for appearances on TV, radio shows, openings and regular articles in trendy food magazines. In the midst of it all, she has retained her strong social conscience.

She and her co-author Annabel Buckingham though about doing a food book to raise money for homeless charities in London. Neither had any experience of the publishing world and no funding for the project but they decided on soup as the book’s focus.

Undeterred by obstacles (Annabel couldn’t cook and Tommi knew nothing about design) they spoke to many chefs while friends rallied round, advising them on everything from book clubs to corporate sponsorship and copyright law.

A photographer, graphic designer, law firm, literary agent, accountancy firm and website design company offered to work with them and represent them for free.

Few foods rival the feelgood factor of soup - whether spooned from a bowl, sipped from a cup or slurped straight from the pot. From the thick tomato soup of childhood memory to a spicy, restorative broth on a chilly evening or a cooling gazpacho, soup and well-being go hand in hand.

Tommi and Annabel’s eventual collection, Soup Kitchen, brings together 100 soup recipes from top chefs and food writers. From Delia Smith’s cauliflower and roquefort soup to Jamie Oliver’s chickpea, leek and parmesan soup, Ken Hom’s summery tomato and ginger soup, Sam Clarke’s chorizo and chestnut soup and Donna Hay’s prawn, lemongrass and coconut soup.

Soup is the ultimate seasonal food, welcoming with open arms whatever ingredients are cheap, abundant and in their prime at that time of year. The book is organised seasonally so that ingredients are easy to find and at their full-flavoured best.

Top chef Hugh Fearnley-Whittingstall, who launched the book at a celebrity bash in London, says soup is “always among the most generous and friendly of dishes”.

Created in the same spirit of generosity and enjoyment, 70% of all proceeds raised from Soup Kitchen and related promotions will be donated to homeless charities in Britain, including the Salvation Army and Centrepoint.

Soup Kitchen is published by Collins (www.collins.co.uk). With an introduction by Hugh Fearnley-Whittingstall, the book is edited by Annabel Buckingham and Masterchef winner Thomasina Miers.