Whatever the kind, all soups follow a similar road to deliciousness: Aromatics and ingredients go into a pot, a liquid is added and the whole thing is simmered until done. While a good soup recipe is a great thing, their similar paths mean you don’t actually need one
CHOICES
Once you’ve decided on your soup, build a foundation using cooking fat, an aromatic base and varied seasoning. Consider the cuisine that inspired the dish, and choose a fat based on it. For example, use butter for a French soup, olive oil for Italian and coconut or peanut oil for Thai. Do the same to select among the aromatic bases, built on chopped vegetables: Will your soup call for a classic French mirepoix, an Italian soffritto, or Southeast Asian shallots and ginger? Be adventurous!
WINTER WARMERS
BUILDING FLAVOURS
Cook the aromatic base and seasoning in the fat you have chosen. Once the vegetables are tender, add stock or broth. No single element wields as much influence on a soup’s taste as its liquid. You will want about a cup of liquid per serving – a little more for a brothy soup, a little less for a hearty one. Avoid canned and boxed stocks, and instead make and freeze stock, or buy good-quality fresh or frozen stock from a butcher. It will make all the difference. After building layer upon layer of flavour, there is the payoff of adding the ingredients – heaps of meat, grains, beans or vegetables – that first inspired you to make soup. When you can, add them to the pot raw so they can release flavour into the soup, and absorb flavour from it.
FINISHING
As the soup simmers, taste and adjust seasoning, and stir often to prevent sticking and burning. The soup is done when the ingredients are tender and the flavours come together, about 25 minutes for tender vegetables and up to three hours for tough meats like pork shoulder. If you’re planning on making a puréed soup, use a hand blender in the final stages of cooking to get it to the desired consistency. Serve soup topped with any garnish – a dollop of sour cream or yoghurt, some croutons and a drizzle of olive oil. | The New York Times
