Finally! It’s soup season! Article content

Yes, I know about gazpacho and chilled fruit soups, but the soups I pine for are steaming and savoury. All it takes is for that first spell of wet weather — heaven knows, we’re there already — to see me haul out the soup pot. Starting now, I’ll make three different soups each week until the Easter Bunny comes. Article content

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One soup will be a velvety pureé of some sort — butternut squash, parsnip or carrot. Another will feature lentils or pulses. And the third variety will be a classic scotch broth, minestrone, or noodle-based soup.

I often make my own stock but each autumn I lay in flats of store-bought bullion in a jar. The cupboards will get filled up with lentils, kidney beans, and the various hierog

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