http://cuisine.com.au/recipe-finder/soup-recipes Warm up with these great hearty recipes for soups and broths. en-au http://cuisine.com.au/recipe/Tomato-soup-with-basil-and-croutons From the revised edition of The Cook's Companion. http://cuisine.com.au/recipe/onion-salted-blue-eye-and-bread-soup I've included this recipe to demonstrate how much flavour you can achieve from sweating lots of onions with plenty of seasoning for a long time. By adding salt and pepper from the beginning you bring out the fragrance in the pepper and the sweetness in the onions. This should be applied to every recipe that requires cooked onion. http://cuisine.com.au/recipe/Chicken-stock Leftover roast chicken carcasses make great stock. http://cuisine.com.au/recipe/Chunky-gazpacho This is both practical and sensible, given family politics and the kerfuffle of organising the big day. Besides, it's always wise to have excited kids and adults outside once the presents are open - less chance to demolish the house. http://cuisine.com.au/recipe/Lemony-chickpea-and-greens-soup Believe it or not, this most food is believed to have aphrodisiac qualities! Yep, so the Arabs say. A stimulating potion to be taken before bedtime is a combination of crushed chickpeas, honey, spice and sweet wine. http://cuisine.com.au/recipe/Corn-and-mung-ramen Bean sprouts are actually born in the dark. Beans are fed fresh water, then left to germinate for several days, with regular washing and watering, until plump and mature. Store-bought sprouts ought be stored in water, which is changed daily. They'll last up to three days. Cook while fresh and make sure to add at the end of a stir-fry, cooking for only 30 seconds. http://cuisine.com.au/recipe/Iceberg-lettuce-with-peas Today Australians can probably find about 30 different salad greens in shops and markets. Even so, iceberg's unique qualities have seen it make a welcome return to respectable society. It should be appreciated for what it is - a utilitarian-leafed, flavour-absorbing ball with a crisp, refreshing texture. http://cuisine.com.au/recipe/La-Sobranade This recipe comes from my book, Cooking and Travelling in South-West France. http://cuisine.com.au/recipe/Fresh-garlic-and-celeriac-soup First, fresh garlic is always locally grown while most of what is consumed dried is imported and to my mind not very good. Second, the cloves are opaque rather than white and are laden with juice. There's adifference in taste as well. Fresh garlic has a zestier, almost citrus-like flavour. http://cuisine.com.au/recipe/Mussel-thyme-and-saffron-soup It brings together disparate flavours through harmony. It's not a herb, like parsley or coriander, to be used where a final flourish is needed. Instead, it is best suited to slow cooking where its flavour can blend with others over time.