What’s in your lunch box?

stock making, and why meat bones create the most complex flavour see here.

There are only really a few variations on soup making method and once you have learnt these you can adapt them to other flavours.  My Soup of the Month for January is Curried Parsnip, which will provide you with the basis for making soups with almost any root vegetable.  Because the parsnips themselves contain plenty of body it is not actually necessary to thicken the soup with anything else although a little flour does will enable you to add more stock without compromising the flavour.  More seasonal soup recipes will be found each month.

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