The Seasonings

Dried herbs and spices are added along with the liquid and further contribute to the identity of the soup. The character of each soup is determined by what I like and what’s in season, but I find that my taste memories guide me in determining how the recipe develops.

For example, I associate beans with Tex-Mex flavors, so that the seasonings in my bean soups will include oregano, cumin, or chili powder. If lamb is the star protein, then curry flavors like cumin and turmeric or Middle Eastern seasonings, like cardamom and mint, find their way into the pot. My idiosyncrasy is to make seafood soups based on French dishes—thyme, tarragon, saffron, and white wine come to mind. Cornmeal soup reminds me of polenta, so then Italian seasonings play a crucial role. Seasoning possibilities are endless and should be playfully orchestrated according to palate and creativity.