SHOPPING LIST: Cooking Skills: Soups and Stocks 1, Chapter 8 (A Soup Supper)

The ingredients for your chosen soup and bread from earlier chapters: stock (or low-salt cartons), onions, carrots, celery, potatoes, tomatoes, red lentils, dried split peas, a crusty loaf or soda bread flour, Cheddar, butter, lemons, fresh herbs, freezer bags or tubs, a permanent marker, kitchen paper and a ladle.

A soup supper for four (4 portions)
[ ] 1 batch of roasted tomato and red pepper soup (chapter 4)
[ ] 4 slices of bread
[ ] 120 g mature Cheddar, grated
[ ] 1 tsp mustard
[ ] 2 tbsp herb oil (chapter 7), optional
[ ] 4 tbsp plain yogurt, to swirl

A week of soups (5 suppers for 2)
[ ] 1 big pot of red lentil soup (Monday and Tuesday)
[ ] 1 pot of chicken and vegetable broth (Wednesday)
[ ] 1 batch of pea and mint soup (Thursday)
[ ] 1 batch of gazpacho or cauliflower soup (Friday)
[ ] 1 loaf of soda bread, sliced and frozen

Freezing and reheating soup (6 portions)
[ ] 1.5 litres cooled soup (lentil, pea, tomato or broth)
[ ] 6 freezer bags
[ ] 1 permanent marker
[ ] 1 tray that fits the freezer

Your signature soup (your choice)
[ ] 1 stock of your choice from chapters 1 and 2
[ ] 1 main ingredient (vegetable, pulse or meat)
[ ] 1 garnish and bread from chapter 7
[ ] 1 notebook and pen

For the experiments
[ ] Freezer bags and a marker
[ ] A tray for freezing flat
[ ] Hot bowls