Soups

There’s a great deal of satisfaction to be had in making your own soups. They have a special ‘homemade’ flavour which comes from using good ingredients, and from long, slow simmering that extracts all the flavour and goodness from the ingredients.

The use of the electric blender makes it possible to prepare cream soups to perfection. It must be remembered, however, that whereas a liquidizer purées everything, a sieve or Mouli soup mill retains unwanted skin, stalks and pips. Never put into a liquidizer those parts of the raw ingredients not wanted in the recipe afterwards, unless the soup is also to be sieved. Many of these recipes are thickened by the addition of a small quantity of potato. This is a Continental method that is ideal for soups blended in the liquidizer and also excellent for freezing. All soups where potato is used as the thickening agent, freeze better than others.