In many cultures soup is a way of life - a staple food that has provided sustenance and nutrition throughout the centuries.

Today, however, soup has ceased to be a dull, convenient winter warmer and has become an exciting new gourmet food - a gastronomic phenomenon that is evident in the stylish soup bars transforming the lunch hour in the world's major cities. Souped Up includes more than 70 new and exciting recipes to whet your appetite and satisfy the senses: thick, chunky chowders; luxuriously smooth and satisfying creams, clear and simple consommes; subtly chilled blends and exotic fruity concoctions.