New Vegetarian Classics: Soups

Taylor, trained in cookery both in France and in India, looks beyond the usual in this modest yet imaginative collection of soup recipes. Her book offers 150 different vegetarian soups, billing some as appetizers, others as full meals and still others as desserts. Her apricot soup, for example, is a standout, flavored with cardamon and cinnamon, and garnished with raspberries and mint. So is the caramelized onion soup with arama and carrots. Taylor shows her knowledge of things French, but also offers several different versions of miso; her gaspacho is dependable, though the banana rum soup with fudge swirl may be a bit much for some tastes. She provides a variety of split pea soup that is redolent of garlic, basil, cumin, chili, ginger, garlic; and a cream of sorrel soup incorporates pear butter to an interesting effect. Her directions are succinct, clear and informal--cooks from beginners to the jaded have something to gain from her compendium. Color photographs are amateurish, however. (Mar.)