Soups, starters and appetisers

Soups, starters and appetisers

By
Margaret Fulton
Contains
25 recipes
Published by
Hardie Grant Books
ISBN
9781740669061
Photographer
Tanya Zouev and Armelle Habib

I do love soup. I always have. Real homemade soup is so rarely served these days that when it is encountered it is truly welcomed by those who appreciate good food.

Soups are so easy to prepare and, because they can be created ahead of time, make mealtimes a great deal simpler if you lead a busy life. Any vegetable can be lightly sautéed in butter or oil and then cooked with stock before being puréed to make a great-tasting soup — the possibilities are endless.

Go to the effort of making a big batch of stock, then freeze it in recipesize portions in plastic containers so that the stock is ready to use at any time. Or keep packets of concentrated stock on hand — the next best thing in terms of quality. A word of advice when using commercial stocks is to go easy on the seasoning, especially salt.

All soups benefit from a finishing touch — chopped herbs, a slice of lemon, a swirl of cream, a nut of butter or a sprinkling of crunchy croutons — a little something to say, ‘this is special’.

Featured Recipes in this Chapter

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