Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 24

Soups divide, fundamentally, into three categories. The first is the puréed soup, with vegetables aplenty boiled up together, then liquidised to silky smoothness (or if you prefer, rustic chunkiness). The second is the bits and bobs, meal-in-a-bowl soup, where a pleasing medley of this and that is simmered in broth, which may or may not be thickened. The third is the incredibly elegant upmarket consommé – a beautiful limpid concoction, intensely flavoured, served in suitably small quantity with maybe a single oyster or whatever floating in its centre. This is restaurant soup, not impossible to make at home by any means, but a good deal of work. If you want a recipe for this type of soup, look elsewhere.