Making soup is not hard but there is a golden rule; don’t boil it. Boiling brings out scum and changes the flavour of the veg. It’s much better to start it with whatever flavours you need, sweat the ingredients, and then gently simmer after adding the stock. Reheating is fine too but again don’t boil it, just heat it up gently ‘til it starts to bubble.

If you are putting meat or poultry in it, you are likely to get a scum forming on top; a mixture of fat and juices. There’s nothing wrong with it but it doesn’t look great so skim it off with a spoon.

These recipes are tried and tested ideas but you could use anything in most of them using the same method: replace the potatoes in Vichyssoise with carrots and add in some chopped coriander for a classic, the variations are endless once you know how to make the basic thing.