Continental head chef Julianne Lever knows a thing or two about soup! Here she shares her top tips for creating the perfect winter-warmer.
Here are her 5 secrets to the perfect soup:
- Sweat the vegies. To make good soup you have to build flavours as you go. Sauté vegetables like onion, garlic, celery and carrots until they’re soft in order to release the flavour before moving on to the next step.
- Consider the cook time of each ingredient. Green leafy vegetables take much less time to cook than dried lentils or firmer veg like carrot! Stagger the addition of vegies so they’re ready at the same time.
- Take stock of your stock. When making brothy soups, stock is the most important ingredient. Homemade broth is always a good choice but if you don’t have time for this, opt for Continental Stock Pot – it really is the best on shelf.
- Cream and eggs are great thickeners of soups. These should be added at the end and avoid being boiled to prevent curdling.
- Soups are one of the most freezer-friendly meals out there – they can last for up to two months – so always make soup in large batches so you have nutritious meals on hand when you need them.
Need some soup inspiration? Check out our cosy collection of soup recipes.