Equipment

Soup not only is easy and forgiving; it also requires very little special equipment.

A large colander is useful for pastas, beans, and large amounts of stock when the liquid is being separated from a substantial amount of solids. Sieves are useful for draining smaller quantities and, if fine, for removing particles from stock, or for refining purées. A food processor is useful for sauces and purées. A blender will make smoother purées. A mortar and pestle are chosen by the pesto maker and are good for pulverizing a small amount of dry spices—a coffee mill can be used instead. A food mill is not in the repertoire of every kitchen, but it is a wonderful thing. It removes seeds, pits, and skins while puréeing. The best kind is large and comes with three different discs to give different finenesses of purée. I don’t like my potages as fine as my bisques. The latter can be puréed in a food processor or in a blender.