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Hot and Cold Soups
Appears in
By Alastair Little and Richard Whittington
Published 1998
Many readers ask for recipes for specific soups which they have enjoyed at a restaurant and are often surprised by how easy it is to achieve delicious results. Once people realize how quick and simple the process is, they never look back, unless it is with astonishment at the fact they ever relied on tins or packets.
A good stock makes all the difference to the quality of a soup. A light chicken stock makes a good base for almost any soups and there is no strong argument for using a meat-based stock in any vegetable soup, with one or two honourable exceptions, like French onion soup.
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