Basics- Soup in 7 steps

Soup is like magic.

Really.

Magic.

Even the cooking challenged can improvise a good soup as long as they follow this simple formula. (Which means soup is more like math….but I like magic better.)

1.    Base ingredients- begin by sautéing the base ingredients. Things like onions, garlic, carrots, celery, chilies, or spices. You can also add aromatic herbs such as bay leaf, parsley, thyme, garlic, etc. Make sure you sauté in oil or butter. The fat captures the flavors and holds them. You don’t need a lot of fat, but you do need it.

2.   Liquid- Add a liquid such as a stock, juice, or water, this will determine a lot of what the flavor will be, so choose carefully…

3.   Slow cooking things- Here add the slow cooking root vegetables, winter squash, lentils, split peas, etc. This is also a good time to add salt if you’re using it.

4.   Watery vegetables- Next add watery vegetables such as tomatoes or summer squash. Also, add any precooked beans, pasta, or grains here.

5.   Delicate veggies- Save leafy greens and delicate veggies such as asparagus tips and peas for the end.

6.   Final touches- Here you can add cream or yogurt to make it creamy. Or blend all or part of your soup to make it thicker. Or add a thickener such as cornstarch or flour. Or leave it alone.

7.   Garnish and serve!

Make sure to taste your soup at all stages and make adjustments as you go. Add ingredients slowly and deliberately and also, remember simplicity is the key to all great art. Let each ingredient contribute.