The Best Soup Ever
There's something amazing about homemade soup that feeds the soul. It's easier to make than you think.
Soup is one of those things that can be expensive. Think about the last time you had a really good bowl of soup a restaurant. How much should it cost? $10? $12 For that price you can make a whole pot of soup I’m going to teach you how to make amazing soup and it starts with my easy peezy formula for making great soup.
For a while I tried and tried to make soup, but it just wasn’t great. That was, until I found the secret to making great soup. I’m going to share with you how you can make amazing soup, too!
1. Start with the mirepoix
Mirepoix (pronounced “Mira-pa-wah”) is a French culinary term for diced onion, celery and carrot. It’s the start of any great soup.
My family does not love onion, so I generally use about a half of an onion at most for a an entire pot of soup. If you’re using a Marois, you start with an onion and cook it until it’s translucent.
Once the onion is cooked, add the celery and let it continue to cook. Then before the celery is completely cooked add the carrot.
Now there’s no, hard and fast rule about this, but I am a big fan of carrots. My soups are carrot heavy, and that’s my preference. However, I want to encourage you to do a little experimentation and try using maripoix in different ways. I know a lot of people that love celery. So maybe add a good amount of celery and match that with the amount of carrot.
Once the vegetables are fully cooked, you’re ready to add your stock.
2. The broth, or stock, is the second part of the soup. I make my own chicken stock at home, however, you can also use bone broth, beef stock, or vegetable stock. It’s not difficult to make, however you can also use store-bought, as well.
The stock will provide amazing flavor to your soup, so make sure that it is as high quality as you can afford.
3. The third part of the soup is the main event. Whatever type of soup you want whether that be tortellini or broccoli cheese or maybe a sausage and bean soup, you want those ingredients to go in last and be prevalent throughout the soup.
And don’t forget to add seasonings, salt and pepper along the way. The trick is to “season in layers”. The first time I heard a fancy chef say that I thought “what the heck does that mean”? It means to taste and season all along the way, creating something that progressively tastes more delicious. It sounds crazy, but try it.
And that’s it. That sounds utterly simplistic, but these are the three parts of a really good soup. There are a few other nuances, like making sure your seasoning is on point and how to use dried herbs versus fresh herbs, but overall this is the formula that I use to create a really good soup.
Get all of my favorite soup recipes HERE in my soup e-book Soup That Feeds The Soul.