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- Though soups are an all time favourite of dieters and foodies alike, winter makes a soup all the more appealing. More so if the soup is hot, tasty and filling, forming a small meal by itself. Soups like minstrone,
wanton, etc. come in this category.
- Sometimes, esp. in summer, even chilled soups like gazpacho, cucumber soup, etc. are also a welcome change.
- So, from the lowcal tomato soup to the most filling, rich creamy soups, they are an enjoyment.
- And on a cold winter day, these hot rich steaming bowlfuls are as welcome as paradise itself.
- Supplement them with warmed buttered breads, or rolls, flavoured with your favourite butters and what for a
good wholesome meal !!! So gorge ahead and enjoy more of these yummy soups, hot and wonderful.
- For butters refer flavoured butters.
- Some accompaniments like croutons, sesame fingers, etc. are an excellent supplement to lend volume to very light soups.
- Always add cornflower to any recipe by first making a thin paste in cold water. Cornflower is an excellent thickening agent to add body to any soup. If not available maida can also be used, similarly. Only the transparency of clear soups will not be there.
- Never over-boil soups as they lose their colour and body.
- To make re-usable and handy stock. Make purees of boiled tomatoes, carrots, or bottle gourd. Set in freezer in ice cube trays. Remove the frozen cubes. Place in a clean milk bag. Seal and store in freezer.
- Use as required. Can last 7-10 days.
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