The secret to a really good Soup every time

[ATCclears]

The formula is straightforward, as formulas tend to be, but also allows for great variation. Here it is:

• 2 tablespoons fat
• ½ pound onions, sliced
• 1 pound veggies, chopped
• 3 cups liquid
• Seasonings: spice, acid, sweet, salt, umami

1. Cook.
2. Purée.
3. Season.
4. Garnish.

The above quantities serve 4-6 people and are infinitely multipliable.

The Secret to a Really Good Soup Every Time

This no-fail formula works with whatever is freshest right now. Recipes for asparagus, cream of fennel and Moroccan carrot soups demonstrate what a little inspired seasoning can do.

www.wsj.com

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[pharmseller]

When you say "liquid," does that mean tequila?





P

 

[Mike_M57]

My secret recipe for soup has just one ingredient...



I'm easy to please... or lazy... or both.

 

[Yarome]

The secret to really good soup?

Slow cooked cracked bones, carcasses, tidbits... naturally extracted "essence" for stock. If your base stock/liquid sucks (came in a box, can, powder, cube, etc.) your soup will always be lacking that critical bit and depth to really make it great.

Why limit the canvas to "chicken", "beef", "fish" generics?

 

[Nsn]

I'm lost on the seasonings, acid and umami. A little help?

 

[Flopsweat]

I'm lost on the seasonings, acid and umami. A little help?

Cumin is an example of umami. Except in the hood, where she so fat...
Not sure on the acid.

 

[clanhanson]

I'm lost on the seasonings, acid and umami. A little help?

Vinegar, fruit juice, wine, etc are acids used in cooking.

 

[Nsn]

Cumin is an example of umami. Except in the hood, where she so fat...
Not sure on the acid.

Vinegar, fruit juice, wine, etc are acids used in cooking.

Ok. I guessed maybe vinegar but with acid and umami together I started to wonder if this was some dead head recipe from back in the day. Turns out it was just ignorance. Thanks

 

[clanhanson]

Ok. I guessed maybe vinegar but with acid and umami together I started to wonder if this was some dead head recipe from back in the day. Turns out it was just ignorance. Thanks

Oh no worries. We're a Scandinavian household, our only acid is Aquavit but tempered with lots and lots of butter

 

[monkeybutler]

Oh no worries. We're a Scandinavian household, our only acid is Aquavit but tempered with lots and lots of butter

Oh, sorry about the food. Smorrebrod can be okay but most what y'all eat is…. kinda icky.

 

[clanhanson]

Oh, sorry about the food. Smorrebrod can be okay but most what y'all eat is…. kinda icky.

Lutefisk is a delicacy!

 

[Certaindeaf]

The secret to really good soup?

Slow cooked cracked bones, carcasses, tidbits... naturally extracted "essence" for stock. If your base stock/liquid sucks (came in a box, can, powder, cube, etc.) your soup will always be lacking that critical bit and depth to really make it great.

Why limit the canvas to "chicken", "beef", "fish" generics?

Indeed. I'm the soup master and I've been making 7 bean soup.. starting with spare ribs and topping off with a pound of kielbasa, collard/mustard greens, etc. etc.
It's awesome.

 

[Yarome]

Lutefisk is a delicacy!

So is casu marzu, but that doesn't change the fact that some things should only be consumed as rigor mortis preventatives... or "hold my beer" competitive sport events.

 

[Unicykle]

Soup to me is not a meal it's something I eat when there's no real food left.

 

[Ruger Rich]

Collards have to be in any soup worth eating.

 

[ma96782]

So, give away the secret recipe and the punishment is......



Nah.......




Aloha, Mark

 

[Certaindeaf]

Collards have to be in any soup worth eating.

I got tired of wanting to make soup and not having fresh greens in the house so for just such emergencies I've taken to having a couple big cans of southern style seasoned mixed greens in the house. Winco etc.
Oh, and when I make that above soup, I of course leave those meat laden spareribs in the soup. Coulda been confusing since we were talking about stock. The Polish sausage I prefer is Zenners brand, made here in Portland.
You can aaalmost stand a fork up in it since I like it like that.
Fresh hot cornbread pairs well.

 

[Hayharnel]

Cumin is an example of umami. Except in the hood, where she so fat...
Not sure on the acid.

Umami is always Cumin, even especially in the hood when she's fat! Acid not around so much anymore, but they always have fentanyl!

 

[Mike_M57]

So is casu marzu, but that doesn't change the fact that some things should only be consumed as rigor mortis preventatives... or "hold my beer" competitive sport events.

Should include snake-piss soup from China or Taiwan or wherever.


It's starting to sound like an episode of Fear Factor.

 

[Certaindeaf]

Umami is always Cumin, even especially in the hood when she's fat! Acid not around so much anymore, but they always have fentanyl!

Whymami always leaves you scratching your head.