Most People Are Making Soup Wrong! Try These VICTORIAN Tricks for Perfect Soup Every Time

0:00 Why soup goes wrong 2:05 Saving scraps for stock 3:55 Making clear homemade stock 9:48 Sweating vegetables for flavour 11:38 Cutting and cooking vegetables correctly 15:20 Seasoning soup at the right time 18:23 Thickening and storing soup 21:10 Finishing touches and traditional soups I’m showing you how to turn kitchen scraps into a rich, full-bodied soup without a single stock cube. I share 11 practical tricks for making vegetable and pearl barley soup, from saving scraps and building homemade stock to sweating vegetables, adding ingredients at the right time, seasoning gradually and creating a thicker broth without relying on flour or cream. I also explain how to store and freeze soup, make croutons, and adapt the same methods for pea and ham soup, leek and potato soup and traditional onion soup.