Every day, chapter 5
Soups
Soup is forgiving to make and rewarding to make well. What separates a good one from a dull one is rarely a single ingredient; it is patience with the base, a broth with real flavor, and seasoning at the end rather than the start. These twenty soups travel from a Norwegian fish soup to Vietnamese pho, but they share a few habits: soften aromatics slowly, keep stocks at a gentle simmer so they stay clear, add delicate things last, and taste before you serve, adding salt and acid until the soup tastes bright. Where a recipe calls for stock, the Foundations chapter shows how to make your own, but a good low-sodium store-bought stock is always fine. Most soups here freeze well, so make a full pot.
20 recipesOpen the chapter in the app
Chicken Noodle SoupPoached thighs, a clear golden broth and noodles cooked on the side55 min
French Onion SoupAn hour of patient onions, a dark broth and a bubbling cheese lid1 h 45 min
MinestroneA thick vegetable soup with beans, pasta and a Parmesan rind for depth1 h 10 min
Bergen Fish SoupNorway's creamy, gently sweet-sour fish soup with root vegetables45 min
Tom Yum GoongThailand's hot-and-sour shrimp soup, fragrant with lemongrass and lime45 min
Chicken Pho (Phở Gà)A clear, spiced chicken broth with charred aromatics and rice noodles2 h 10 min
Shoyu RamenA clear chicken-and-dashi broth, soy tare, and every topping made ahead1 h 30 min
GazpachoAndalusia's chilled tomato soup, emulsified with olive oil and bread2 h 50 min
BorschtRuby beet soup with beef, cabbage, dill and sour cream2 h 45 min