Soup

Soup is simple. Identify your ingredient, cook it perfectly, and adjust the consistency. First, your main ingredient must be of prime quality: If you’re making turnip soup, you want a really good turnip. When you have your ingredient, ask yourself, “How do I cook this best?” Carrots? They’re a root vegetable, so you glaze them. If you glaze them perfectly, there’s your soup—just adjust the consistency with stock or other liquid. Green vegetables? Start by “big-pot blanching”, then purée, add liquid, and strain—there’s your soup.