Principles of making soup
 1. Use good quality fresh ingredients. 2. Use a well-flavoured stock instead of water 3. Season well with salt, pepper and herbs. 4. Remove any fat from the surface with kitchen paper or a ladle.



Thickenings
The various types of thickening  used in soups are: starch, such as flour, corn f or rice flour, is blended with cold liquid then added to the soup. Egg yolk and cream are used to thicken soups. Egg yolks are blended with milk or cream and a little of the soup. This mixture is then added to the rest of the soup and stirred.