Soup is a customizable way of delivering a multitude of flavors at once, says Dan Kluger, the award-winning chef and owner of Loring Place in New York and the author of the new book Chasing Flavor: Techniques and Recipes to Cook Fearlessly (Buy It, $32, bookshop.org).
"You can add more ingredients and toppings to make it a full meal, while a light, bright soup is a great appetizer," he says. "Soup is endlessly adaptable."
Follow his tips on how to make soup to ensure it hits *all* the right notes.
Create Peaks and Valleys
That's what Kluger calls the different flavors and textures he layers into his soups. "I try to incorporate as many as I can," he says. To do that, start with aromatics like onions and garlic, and "cook them low and slow to develop as much sweetness as possible," says Kluger. Then add spices and herbs, vegetables, and beans if you're using them. Taste and season as you go.
Finish your soup by tossing in some chiles or fresh herbs and giving it a drizzle of olive oil, a squeeze of lemon, or a sprinkle of lemon zest. "That way, one bite will have a lot of those ingredients, and the next one won't," says Kluger. "Soup is more interesting when one bite is different from another."
Add Body
How do you make soup that isn't watery? Instead of broth, Kluger likes to use the cooking water from beans to give soup a full-bodied consistency. Or he'll blend pureed vegetables like corn, cauliflower, and parsnips into it to give it silkiness.
And he may add a twist: "I'll top cream of broccoli soup with roasted broccoli," he says. "That elevates the flavor and makes for an exciting bowl." (If you're adding beans to your soup, make sure you follow these pointers to cook them to perfection.)
Go Bold
A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving. When the oil hits the hot soup, you'll really get the flavors, says Kluger.
Top It Off
The final, most important, tip on how to make soup: Think out of the box with toppings. "Try roasted mushrooms, which are crispy and savory," says Kluger . "Or grill Swiss chard stems and sprinkle them on soup." Better yet, toss spiced popcorn — yes, really — over a creamy corn chowder. There are no wrong answers here.
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FAQs
Finish your soup by tossing in some chiles or fresh herbs and giving it a drizzle of olive oil, a squeeze of lemon, or a sprinkle of lemon zest. "That way, one bite will have a lot of those ingredients, and the next one won't," says Kluger. "Soup is more interesting when one bite is different from another."
How do you make soup more interesting? ›
Finish your soup by tossing in some chiles or fresh herbs and giving it a drizzle of olive oil, a squeeze of lemon, or a sprinkle of lemon zest. "That way, one bite will have a lot of those ingredients, and the next one won't," says Kluger. "Soup is more interesting when one bite is different from another."
What are the 4 components of soup? ›
At its most basic, soup is four components: a base, a thickener, a liquid, and a main ingredient. The liquid and main ingredient can be thought of as the essence: add 3 parts liquid to 2 parts main ingredient, and it's soup.
What are the four special points you will consider while preparing and serving soups? ›
1 Sweat long-cooking vegetables in butter or fat. 2 Add the appropriate stock or broth and bring to a simmer. garlic, in a bouquet garni or sachet, allowing enough time for the seasonings to fully flavor the soup. 4 Add additional ingredients according to their cooking times.
How do you take food to the next level? ›
Brought to you by Lurpak.
- 1Preheat the oven. One of the most basic errors in baking and cooking is failure to bring the oven up to the correct temperature. ...
- 2Add texture and crunch. ...
- 3Use room temperature ingredients when specified. ...
- 4Spice it up. ...
- 6Create your own sauce. ...
- 7Learn to make compound butter.
1. ADD MORE LIQUID
- Broth or Stock: This is one of the most common liquids used to thin out soup and increase its volume. ...
- Milk or Cream: For creamy soups like chowders or bisques, adding milk or cream not only increases volume but also lends a rich, luxurious texture.
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
How do you jazz up boring soup? ›
Fresh Herbs
Choose tender, leafy herbs for topping soup, like parsley (flat leaf or curly), cilantro, chives, or even mint. Skip the woody herbs, like rosemary and thyme — or add them in the beginning of the cooking process — otherwise they will dull, rather than brighten, the flavor.
What is the 4th principle in preparing soup? ›
2) Cutting vegetables to an appropriate size for the type of stock to extract maximum flavor. 3) Selecting a protein base such as beef, chicken, pork, or fish bones, which are washed, roasted, or blanched. 4) Simmering gently to extract flavor and nutrition, while boiling causes cloudiness.
What are the 4 classification of soup? ›
There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today's modern kitchen.
THE BASE. The base is the foundation of your soup…the soup part of the soup, if you will. It can be a flavorful chicken, beef, or fish stock, all properly made by roasting and/or simmering bones with herbs and aromatics.
What are the 4 keys to handling and preparing food? ›
In every step of food preparation, follow the four guidelines to keep food safe:
- Clean—Wash hands and surfaces often.
- Separate—Don't cross-contaminate.
- Cook—Cook to proper temperatures, checking with a food thermometer.
- Chill—Refrigerate promptly.
To stay safe while cooking dinner, refer to the four C's of food safety: clean, contain, cook and chill.
What goes first in soup? ›
The base of your flavor in a soup comes from the vegetables and other ingredients you add at the beginning, called aromatics. The traditional flavor base in French and American soups is called mirepoix, a mix of diced onions, carrots, and celery in 2:1:1 proportion (twice as much onion as carrot or celery).
What is the best way to transport soup? ›
Transport Homemade Sauces and Soups Safely
Know that the best way to transport soup, salsas and other homemade sauces is to pour them in a soup canister, mason jar or large water bottle, and then place in your cupholder for the ride over. If your canister is too large for your cupholder, invest in a cupholder expander.
How to transport soup for a meal train? ›
What is the best way to transport soup for a meal train? - Quora. Use a cooler. If you are going to distribute the soup hot, heat it to 165 degrees F, portion it into serving cups and place them into the cooler. The cooler will keep them hot but you should try to distribute them all within four hours.
How do you refresh soup? ›
For added brightness, a squeeze of lemon juice or a touch of vinegar, such as sherry or red wine, can revive the soup. You can also use chopped fresh herbs to add flavor back into the soup, but throw them in at the end when ready to serve for maximum color and taste.
How do you upgrade a can of soup? ›
The addition of meat and vegetarian replacements like chicken or tofu, as well as carbs like rice or legumes add additional heft to any canned soup. Veggies and a splash of citric acid can brighten up a boring tomato soup.
