Soups

Soups are wonderfully versatile and can be made to appeal to a wide range of tastes and occasions. Vegetables, meat, poultry and seafood – all are used as ingredients for both light and heartier soups, which can be served either as starters or as meals in their own right. This chapter contains chilled soups such as vichysoisse and the Spanish classic gazpacho, traditional soups such as French onion and mulligatawny, and more unusual offerings such as Red Onion and Beetroot, and Curried Carrot and Apple.