SHOPPING LIST: Cooking Skills: Soups and Stocks 1, Chapter 3 (Clear Soups and Broths)

Chicken thighs, lamb neck (or shoulder) on the bone, stewing or braising beef (shin or chuck), pearl barley, onions, carrots, celery, leeks, swede, turnip, parsnips, garlic, fresh ginger, spring onions, frozen peas, eggs, cornflour, soy sauce (or salt), your own stocks (chapters 1 and 2) or low-salt cartons, bay leaves, thyme, parsley, lemon, flaked sea salt and black pepper.

Chicken and vegetable broth (4 portions)
[ ] 1.2 litres chicken stock (chapter 1), unsalted
[ ] 2 chicken thighs, skinless and boneless
[ ] 1 carrot, diced
[ ] 1 celery stick, diced
[ ] 1 leek, sliced
[ ] 1 bay leaf
[ ] 2 tbsp chopped parsley
[ ] ½ lemon, juice
[ ] 1 pinch flaked sea salt

Egg-drop soup (2 portions)
[ ] 600 ml chicken stock, unsalted
[ ] 1 tbsp soy sauce
[ ] 2 slices of fresh ginger
[ ] 1 tbsp cornflour, mixed with 2 tbsp cold water
[ ] 2 eggs, beaten
[ ] 2 spring onions, finely sliced
[ ] 1 pinch white pepper

Scotch broth (6 portions)
[ ] 600 g lamb neck or shoulder on the bone
[ ] 2 litres cold water
[ ] 80 g pearl barley, rinsed
[ ] 1 onion, diced
[ ] 2 carrots, diced
[ ] 150 g swede or turnip, diced
[ ] 1 leek, sliced
[ ] 2 bay leaves
[ ] 3 tbsp chopped parsley

Beef and barley soup (6 portions)
[ ] 1.5 litres brown beef stock (chapter 2), unsalted
[ ] 400 g beef shin or chuck, cut into 2 cm pieces
[ ] 1 tbsp rapeseed oil
[ ] 1 tbsp tomato paste
[ ] 80 g pearl barley, rinsed
[ ] 1 onion, diced
[ ] 2 carrots, diced
[ ] 1 celery stick, diced
[ ] 2 parsnips, diced
[ ] 1 bay leaf

For the experiments
[ ] A ladle
[ ] Kitchen paper
[ ] A fine sieve