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.