In this episode I break down how to build a better soup and make the case that a weekend batch of soup will save you tons of time (and dishes!) during the week.
Episode takeaways:
- Build a base: miso, anchovy, Parmigiano Reggiano rind, tomato paste
- Broth: You don't have to use stock, use leftover cooking liquid from beans + water and little flavor bombs (bay leaf, herbs, Parmigiano Reggiano rind)
- Make it pop with acid: white wine, vinegar, good olive oil, lemon, lime
- Accessorize to keep it interesting: fresh herb + drizzle of evoo, toasted breadcrumbs + grated parm, drizzle of balsamic vinegar/glaze, Thai curry paste, soy sauce + scallion
- Make it a meal: grilled chicken sausages, artisan bread, roasted salmon, rotisserie chicken, broiled cheese toast
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