Whenever I want to make a soup quickly this is the method I choose. It is the easiest way of binding ingredients into a stock and, because the flour is added at the beginning it cooks long enough so there is no danger of a raw, starchy taste.
You can, of course, use leftovers as well as freshly prepared ingredients. To add depth of colour brown the ingredients in the butter before adding the flour and stock. If you want to enrich the soup stir in some cream at the end of cooking just before serving.
All sorts of ingredients are suitable – just choose ones that all take about the same amount of time to cook; cut pieces to the same size for even cooking. Delicious combinations include smoked haddock and prawns; cooked pulses and bacon, and cooked chicken and leeks.
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