About the author
Belinda Williams is Cordon Bleu trained and has worked in food her whole life—from Downing Street and other UK governmental departments, then privately around the world, ending up in English countryside of her native Yorkshire, where she runs a catering company and is the figurehead of Yorkshire Provender soup company.
From the simplest of broths prepared with vegetables and herbs straight from the garden, to the most luxurious of game consommés, soup can be absolutely anything you wish it to be—you just have to let your imagination lead you. Which is exactly what Belinda Williams has done, and now her celebrated soups are scooping prestigious awards for their fantastic flavor. Her company, Yorkshire Provender, was started with the aim of taking the best ingredients, marrying them in creative ways and adding inspired seasonings to produce delicious and imaginative soups. This collection of more than 60 recipes from her kitchen is truly a celebration of soup, from the Hearty and Wholesome, such as Spicy Meatballs with Chard & Roots, to the Smooth & Creamy, such as Parsnip with Vanilla & Honey. For Special occasions try Lobster Bisque with Aioli, while soups with an International flavor include Indian Lamb with Cardamom.