Soups for every season

Soups for every season

By
Trine Hahnemann
Contains
9 recipes
Published by
Quadrille Publishing
ISBN
9781849498593
Photographer
Columbus Leth

Soup is hygge food, and I do cook a lot of it in the colder months. It’s a lovely way to serve bread, and I am a very big fan of bread. When I roast a chicken, I will use the carcass for a stock and freeze it for later use – for a noodle or mushroom soup, or a combined chicken and vegetable soup.

I often save all kinds of root vegetables and a few potatoes, and then cook them for a tasty leftover soup. When people come over to eat they ask for the recipe. I have to say “Sorry, no recipe, only my leftovers”.

What I am trying to emphasize here is that all the odd vegetables that are left over from cooking during the week can be cooked together for a great soup. I am very keen on not wasting food, first of all because it’s absurd we use so much energy to produce it and then waste it, and our planet can’t sustain it. But also, for your own home economy, you can save money by cutting waste, and then spend that on organic meat, or something more expensive like artisan cheese.

Soup was for years a first course served to make sure people weren’t too hungry when the main course arrived and meat was served; meat was very costly and therefore not served in big portions. I think some of the old ways of understanding how to put meals together would be great to reapply to today’s way of living. Soup, bread and salad constitute an amazing meal, and I often like to cook two days’ worth of soup, because I love the days when you come home from work and just have to heat up the dinner from yesterday.

Recipes in this Chapter

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