10 More Winter Weekends

A Special Soup Dispatch

Clam Chowder, French Onion Soup, Tofu Curry, Chicken Noodle, Squash Bisque, Lentil Soup. THE STEW, Steak Pho. Bean Soup and Green Chile.

As the winter wind was howling the other night, I got three DMs from followers admiring a picture of my painfully simple soup. At dinnertime, I thawed a cup of chicken green chile I had in my freezer and boiled some potatoes and integrated the two for about 15 minutes. And yet that was more than enough for them to feel the familiar yearning for this warm and nourishing form of food.

Soup warms us to our core. Even the shape of a bowl looks like two cupped hands tenderly extending themselves towards you. If soup could talk it would be some nice lady speaking just above a whisper saying, here, this is for you. Take some time to nourish yourself.

Above are ten soups I love* and find myself making again and again. The important thing with all soups is to 1) cook with love and 2) build and layer your soup properly. That’s it. There are only ten more weekends this winter so let’s spoon, sip and slurp our way through them together. I’m here if you need help.

Building Your Soup:

Aromatics Layer:

Various spices

Onions

Garlic

Shallot

Leeks

Anchovies

Base Layer:

Stock

Milk

Cream

Miso

Brodo

Water

Acid Layer:

Vinegar

Wine

Lemon

Tomatoes

Tamarind

Protein Layer:

Beef

Chicken

Seafood

Pork

Tofu

Legumes

Vegetables Layer:

Leafy Greens

Potatoes

Carrots

Squash

Thickeners:

Corn starch

Potato starch

Flour

Parmesan rinds

Time

Toppings Layer:

Nuts

Croutons/breadcrumbs

Herbs

Spices

Cheese

Pickled vegetables

Yogurts/cremas

Fried alliums

Finishing salt

Finishing oils

Method:

1. Temper your spices in a warm pot (dry or oiled).

2. If dry tempering, add your oil and sauté your alliums.

3. Add in your base layer.

4. Add in your acid layer.

5. Add of your protein layer so it doesn’t dry out.

6. Add in your vegetable layer.

7. Add in your toppings layer.

Some Tips:

Soups usually taste better the second day because the flavors have a chance to integrate. Soups freeze beautifully (an exception: seafood) and I love freezing extras in these large silicone cube trays and then stacking in a one gallon Ziplock bag. Vegetables range from delicate to hearty so adjust your cooking times accordingly. Slow and low for the milk and cream-based soups. Salt a little bit at every layer. *THE STEW is an Alison Roman staple. My god, you must, must, must make this soup.