How do you seek comfort on a cold day? A big grandma hug, a nice warm bath, a mug of hot chocolate and big woolie socks. Yes! Yum! But you might agree that the ultimate comfort and nourishment comes from tucking into a bowl of homemade soup.
Soup really caters to everyone because you can take the flavour any way you’d like – spicy, vegetarian, with shellfish or without, pureed or chunky, cold gazpacho in summer or a thick celery root soup for winter, packed full of seasonal veggies or simply brothy with little floating meatballs…
If you’ve got a little time, we vote for making the base – the stock – yourself. You know the ingredients are all natural and the flavour just booms! While making soup stock can seem overwhelming, follow these 5 foolproof steps the next time soup’s calling. Make stock from scratch once and you’ll be hooked on the fab flavour!
Step 1: Rinse bones (chicken, lamb, beef or fish) under cold water to wash away impurities. Be sure to use meaty bones, because these add both flavour and body to the stock.
Step 2: Drop the bones in a pot of cold water and bring it to a boil, skimming away anything that comes to the surface.
Step 3: As the liquid builds to a boil, add carrots, onions, celery, garlic, peppercorns, thyme, bay leaf or other savory ingredients. Reduce the heat to a simmer.
Step 4: Simmer the mixture gently for about 1 hour to make a light fish or chicken stock. Simmer for up to 4 hours for a more hearty beef or lamb stock.
Step 5: Strain the stock, and leave it in the fridge to cool.
Put theory into practise with five of Curtis’ favourite soups from his website: www.curtisstone.com/category/soups
Or scroll through Curtis’ Soul-Hugging Soups and Stews Pinterest board for additional recipes and tips!