Soup Basics

Appears in

Published 1989

Don’t compromise on quality; lackluster ingredients will make a lackluster soup.
Sauté vegetables in butter or oil before adding them to soup. This seals in their flavor and keeps them firm. Give onions a little extra time; slow cooking brings out their natural sweetness.
You can make a very good soup with water, so the lack of a stock shouldn’t stop you from trying a recipe. But a rich, homemade stock will add a depth of flavor that water cannot duplícate.
Most soups (with the exception of delicate, fresh-fruit soups) improve with age and can be made a day or two in advance. And leftovers freeze well.
It is a simple matter to defat a soup if you chill it first; the fat will solidify on top and can be easily removed with a spoon.
To guard against burns, allow hot soup to cool slightly before puréeing.
Leftovers make terrific soups. Sauté aromatic vegetables such as onions, carrots, and garlic in oil or butter, add bite-size pieces of leftover meats and vegetables along with a little stock or milk, and simmer until flavorful.
The addition of wine frequently enhances the flavor of a soup. A not-too-dry sherry or Madeira blends well with subtle veal or chicken, while a little dry red table wine will complement the flavor of beef.
To ensure that soups arrive at the table piping hot, serve them in tureens, lidded bowls, or well-heated cups. Serve cold soups ice cold in chilled bowls or goblets.

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