Soups

Soups are really satisfying things to make and they’re versatile: they can be served cold in summer or hot in winter; there’s a soup for every occasion and they can be served as a starter or a Main course. I’ve often served the broth from a meaty stew as a first course and the ‘chunky bits’ as the Main course. Soups can be made using very few ingredients and even leftovers are a good source of inspiration. My rule of thumb tends to be to fry off onions or leeks, add herbs and spices, then often something starchy like pulses, rice or root vegetables. Add stock and simmer until cooked. Then purée it or leave it chunky. Soup often improves with a day or two’s ageing in the fridge, much like a stew, so it doesn’t always have to be a last-minute job. Just remember when re-heating it to use a heavy-bottomed pan and stir frequently over a low to moderate heat, so as not to burn the bottom.