Here are some tips about soup-making before you start:

  • Use fresh, seasonal ingredients whenever possible.
  • Vegetables make the best thickeners for soup
  • Flour, rolled oats or bulgur can also be used as thickeners.
  • Never boil stock, since proteins in the bones, fat, and meat will break up and disperse through the stock, making it taste fatty.
  • Never add salt to stock during cooking; wait until the end to taste and season .
  • Onion skins contain a natural dye that makes stock a rich deep brown.