From consommé to stew – a brief introduction to the art of soup making

Once an inexpensive way of satisfying hunger, soups have evolved over the years into a much-loved aspect of our dining culture that come in all kinds of varieties. Although soups were traditionally served as starters, they have now moved up into the main course league. And that’s a good thing because soups are so flavourful and versatile that they have everything it takes to be a main.

Generally, we differentiate between clear soups or consommés and creamy soups or chunky, heart warming soups (potage lies). Consommés include broths such as traditional beef broth, chicken broth and vegetable broth. These soups are lighter and less nutritious than other types of soups with more solid ingredients, such as the classic stew. Soup thickeners include rice and barley, various floury vegetables such as potatoes and beans or roux.

Both clear and creamy soups are usually flavoured with soup greens such as carrots, onions, leeks, celery and parsley. These can be bought in ready-made bundles at the supermarket. A dash of Kikkoman soy sauce is the perfect seasoning for any soup because it enhances and adds body to the flavour.