The Basic Basics Soup Handbook by Marguerite Patten

This time, the inimitable Marguerite Patten has turned her hand to the useful subject of soups. Home made soups bring huge satisfaction to all and sundry and they are so easy to accomplish, it is surprising that not more people do it. The Basic Basics Soups Handbook aims to dispel any soup making myths (if there are any) and to get the reader to liquidise virtually everything in sight but to excellent effect.

Grub Steet's well tested no frills formula works well with this kind of generic cookbook. It's got the facts and leaves you to do the frills. There are literally hundreds of recipes ranging from the traditional, mulligatawny to some clever fruit soups, although it is not clear whether you should serve strawberry soup at the beginning of a meal or at its close. That is up to you.

With Marguerite Patten's wealth of knowledge, she imparts some extremely useful advice too. If you do not want to thicken soup with flour, consider these options:-

Add one or two peeled and diced potatoes during cooking. Make sure the potato has fallen apart by stirring.

Oatmeal can be used to thicken soups and stews, with the added benefit of a nutty flavour. Simply mix a few tablespoons with some water, stock or milk and add half way through cooking, stirring occasionally.

Fine breadcrumbs added just before the end of cooking time, will thicken up soup, without forming lumps.

Stock making is an essential task for the cook and provides the backbone of ingredients for many a freezer. If you want to embellish chicken stock for use in oriental dishes, Marguerite Patten suggests adding a teaspoon of finely grated root ginger. Alternatively, for added flavour, add one or two small pork bones to the chicken carcass.

There you have it: some useful advice and recipes for 365 days of the year, from all in one meals to refined consommés and refreshing cool soups for sultry summer days.

Publication details:
240 pp. £9.99
Published by Grub Street
ISBN 1904010199
2002

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