Its the same as comparing other professionals to laypeople.
Its still possible to step up your soup game without investing years of professional experience, though.
Here are the key factors to consider, the chefs tell me.
Credit:Rachel Marek. Prop Styling: Addelyn Evans
To make soup instantly better, use a higher-quality stock.
The math is so simple that it’s often overlooked.
Dont miss our guide to thedifference between stock and broth.
Time
I think many people want to rush soupsdon’t.
Soups need to be prepared like eggs: low and slow.
Allow the flavors to gently simmer, develop and enhance, Pritchard recommends.
Allowing time for the ingredients to meld together offers nuance and complexity.
Usually, soups start by sweating the aromatics (like garlic, onions, celery, and carrots).
Trimming each to equal-sized pieces ensures that nothing ends up over- or under-cooked.
Pre-measuring all your components and acting accordingly will help with ratios.
When you first introduce the stock or broth, add somebut not allof the liquid.
you could always add more, but its much more difficult to remove liquid from your soup.
give a shot to make whatever is in the pot seasoned the way you want it.
According to Schroeder this is one of the easiest ways to elevate a soup.
Shoot for something in the same flavor family as the rest of your soup, Pritchard recommends.
A few chef-approved ideas…
