Soups

The quality of the soups on a menu is a good test of any restaurant. I find that the effort that goes into producing a starter, main or dessert is often not matched with a soup. When you’ve gone to the trouble of making a good stock it seems a shame not to get the end product right.

I don’t think enough people make their own soups at home, perhaps because they think it’s too much of a hassle, or possibly the ready-made ‘fresh’ soups on supermarket shelves prove too tempting. But there is something incredibly satisfying about a bowl of homemade soup, and it’s a brilliant way of using up odds and ends of vegetables and other Ingredients in the fridge and larder.