Most soups are very easy to make and with a few simple ingredients and a little knowledge you can end up with something very special. A soup should be a meal in itself, especially at lunchtime on a cold winter’s day. Here are a few tips:
- Soups are a good way of using many leftover vegetable trimmings or carcass
- It is probably best not to start a three- or four-course meal with a thick creamy soup, as it is likely to fill up your guests who may well find it difficult to enjoy the rest of your meal
- The main things in making a good soup is: the quality of the stock that you use; clean, fresh ingredients; to make a roux where applicable; to ensure that the flour is well cooled before slowly adding the liquid, to ensure that you do not end up with floury taste to your end product
- Have a go at making a swede and potato soup - you will never buy a tin of soup again
Here are some great recipes for you to try. The cooking times quoted are approximate and assume the mise en place has already been completed - please read the recipe for more details on preparation and cooking times.