The "International Language" of Soup

It’s easy to make good soup, because it doesn’t require precision. These are the soup principles you need to know:

  • Most soups start out in the same way: with a soffritto

  • The quality of the broth dictates the quality of the soup.

  • Low and Slow. For soup, time=love. The lower the flame, and the slower the soup cooks, the more the flavors of the ingredients will meld together into one harmonious chord.

  • Next day is the best day. Soup flavor increases after it stops cooking. Its flavor deepens even as it cools on your stovetop. Having guests over? Make your life easy and the soup better–make it one or two days in advance. Soup also freezes well.

  • The final touches. A drizzle of good olive oil, a touch of freshly chopped herbs, and/or a grating of good cheese will elevate your soup to higher realms.

Classroom CornerDebby Albertssoup