Soups

Soups

By
Catherine Phipps
Contains
5 recipes
Published by
Quadrille Publishing
ISBN
978 184949 900 2
Photographer
Mowie Kay

When I work through my list of favourite soups and broths, I am hard pushed to find many that don’t include citrus in some form or another. Even comforting, creamy soups benefit from a judicious squeeze of lemon juice to cut through the richness and give a more rounded flavour. Lemon in particular is alchemical – I cannot count the number of times I have made a soup and been disappointed in the flavour, until I’ve remembered to squeeze in just a few drops. The result is instantaneous – the flavours become distinct, but also meld together perfectly; there is a depth and balance that just wasn’t there before. This works so well, it almost feels like cheating. Any of the more sour citrus fruits will work in this way but none is as effective as lemon.

Citrus as a garnish can also change a soup completely. This is where some of the condiments in the previous chapters come into play. Try adding preserved citrus to mellow, creamy lentil- or bean-based soups, beat citrus zest and a touch of juice into ricotta and drop into slightly thickened soups and broths, add any variant of “kosho” in unadulterated form or mixed with oil and finely chopped herbs to give salty, hot and sour notes to sweet roast vegetable or squash soups. All of this is particularly useful when you want to add bursts of strong flavour to individual bowls of soup – whether it’s because you have leftovers you want to jazz up a bit, or simply because you have kept soup on the bland side for feeding children who don’t appreciate sourness and heat.

Recipes in this Chapter

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