That bubbly foam at the top of your stock is commonly referred to as "soup scum," and the name alone is enough to make us want to get rid of it. It isn't going to impact the soup's flavor ...

check on the broth to remove any scum that rises to the top. I like to skim off some of the fat as the flanken simmers, but you may find it easier to do this once the soup cools down and the fat ...

Like many a simple soup, its success depends on a really good ... pints water in a large pan and bring to the boil, skimming any scum from the surface. Leave to simmer very gently for 2 hours ...

4. Once it has become cold, take the white egg and mix it with tomato paste and salt, then put the tomato soup and the white egg and some ice cubes in a large casserole and let cook under slow flame.