Serve this soup hot or chilled. Recipe adapted from Oster. 

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

A court bouillon is a seasoned liquid that is cooked for only a short time. Once it has simmered for 30 minutes, it can be used to blanch vegetables or to gently cook fish or snails. 

If you have trouble finding some of the ingredients for this dish, there are some easy substitutions you can make, and you will still end up with the same delicious results. For the tamarind, make a paste out of lemon juice and dried dates, or use 1/2 cup cider vinegar mixed with 1 Tbsp sugar. For the galangal, use fresh ginger. For the lemon grass, use the rind of 4 small lemons.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

Here is the classic French leek and potato soup that is traditionally served cold.