Chilled soups

Chilled soups

By
From
Encyclopedia of Food and Cookery

These seem to have a special charm on hot summer days – and, of course, they have the added bonus for the cook in that they can be prepared in the morning, left in the refrigerator ready to be served … and should the weather turn chilly, most of them can be heated gently.

Take care when seasoning cold soups – they may need a little extra salt before serving. Cream soups shouldn’t be too thick; they should be of a pleasantly flowing consistency.

Finely chopped fresh herbs give a pretty finish to a chilled soup, and a wonderful perfume as well. Add a swirl of cream or sour cream to chilled creamy soups before serving.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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