My secret for restaurant quality soup at home
To make a really elegant, light-textured soup, I recommend passing it through a sieve. Once you’ve blended the soup in a food processor or jug blender, pour it into a large, fine-meshed sieve over a bowl and use your ladle to gently but firmly push the soup through the mesh. The result is a deliciously silky-smooth soup that your guests will love eating. Try my recipes for Leek and Potato Soup or Leek and Potato Soup with Smoked Haddock and see for yourself.
