Sunday afternoon and my large soup pot, which has been at the back of the cupboard for most of summer, is back in action. I love to make soup, there is so much scope for tasty and heartwarming creations. Plus, it is so easy and a large pot will keep you going for a couple of days. Or, of course, you can store any surplus in the freezer ready to have on hand for those cold winter days when you need a quick and hearty lunch.
The key to a great soup is flavoursome home-made stock. You just can't beat a big stock pot on the simmer filled with an array of vegetables, herbs, and chicken or beef bones. There are a couple of rules when making stock. Firstly, do not allow it to boil or it will become thick and muddy looking instead of a delicious semi-clear jelly.
Although beef, vegetable and chicken stock can be simmered for hours, fish stock should not be simmered for too long - 20 minutes and then strain it off otherwise it will become bitter. Secondly, do not over-season your stock. A tasty well-made stock can be frozen in small containers and whipped out then used to make the best soup or sauce.
Simple as they are, soups do come in different forms. I love to throw all sorts of vegetables into a pot with some tasty stock and make a chunky vegetable soup. I might also add a tin of cannellini beans or chicken thighs chopped with plenty of fresh herbs to make it more substantial.
