I’m thrilled to introduce you to my new book, Vegetable Soups From Deborah Madison’s Kitchen, which came out on February 7. Of course it the recipes were developed, tested and photographed a year ago, but that’s just long enough to make everything in the book look new and fresh again. Thumbing through it, I am reminded of what a pleasure it was to make all those soups. But I’m also reminded of what fun it was to photograph them. Laurie Smith, my photographer, and I were extremely fortunate to have full use of my neighbor, David Snyder’s, lush garden of flowers and vegetables, but also his wife Vicki’s extensive collection of pieces by contemporary ceramic artists. Vicki Snyder is herself a fine potter and the year before any film was shot, we had talked about using some of the dishes in her collection. Vegetable Soups shows a mixed collection of dishes that includes, in addition to those made by fine contemporary artists, a few lovely old French antiques, some inexpensive bowls from World Market and, as always, the gorgeous ceramic folk art bowls from my friend, Judith Espinar’s store, The Clay Angel.

Clay is earth, so dishes as well as plants come from the same source. I’m just as excited about what will hold a finished soup as I am about the ingredients that go to make it. To me dishes are the spark that sets off whatever we’ve taken the time to prepare. They are as essential as salt and pepper and are also the ultimate finishing touch whether the dish is soup, a salad, or a dessert. Accordingly I was honored to dedicate this book to Vicki and Judith, two women who have a keen eye and hand for those dishes, which enhance our foods and provide a feast for the eye as well as the tongue.

I hope you’ll find these soups as enjoyable to make as I did, and that you’ll discover some wonderful dishes of your own. Soup is a nourishing, good, food to eat and one of the prettiest foods as well. It’s also perhaps the easiest dishes to make. Just remember that in spite of measurements that are there in the recipes, you always have to keep your own watchful eye open and be ready to add more liquid should yours boil away, more salt if you like food salty or less if you don’t, and as always, a pinch or two, if not a handful, of your own good ideas.

To your health — sip and enjoy!
Deborah