Q: A big bowl of soup is a perfectly complete meal for me, but my boyfriend needs more with his soup. I'd like to begin serving him grilled sandwiches with his soup, but all the interesting recipes I've found include cheese as the star of the sandwich. And he doesn't like cheese.
We've been enjoying a hot and nourishing Soup Week here at The Kitchn, and as we explored good tips and the secrets of really great soups, I realized something. So much of what I know about cooking came from soup. Not braises, not casseroles, not pasta. In many ways, soup taught me the essentials of cooking, and here are ten important things that I learned from making many pots of soup.
If only there were another word for croutons that didn't evoke the over-spiced, over-garlic'd, miniature bricks that come in stiff little packages for $5.99 at the grocery store... Crisps? Toasty bread bits? Delicious bites of awesome? Whatever the name, throw away your impression of the prepackaged lumps and start thinking fresh. One of the most satisfying ways to take a soup or salad to the next level is a homemade crouton.
I've talked a little in the past about my very favorite kind of fall dinner party: the soup party. And this week, my partner Sam and I started planning what is becoming an annual tradition. While we discussed chunky minestrone versus puréed butternut squash, the one question that has us inspired this year was: what to put on the toasts?
During The Kitchn Cure, I reorganized my cookbooks, filling one shelf with "Dang! I used to love this one!" books. Sundays at Moosewood was a favorite of mine in college, so it went on a low shelf. I have been meaning to think of new breakfast options for my kids, who are getting older and would rather sleep a few more minutes and skip breakfast. They need protein in the morning and I love starting their day with veggies, so Moosewood's vegetable pancakes were the perfect option.
The point of an aperitif it is to wake up your taste buds, readying them for the meal to come. For me, bubbly aperitifs are always a win. This week's 10-Minute Happy Hour is a mash up of Spanish pours and a ripe Bosc pear, perfect for a refreshing, fall-inspired aperitif.
It's a delicate business, correcting a friend's mispronunciation of phở, that delicious Vietnamese noodle soup with the deceptive-looking name. Make it easy on yourself and just forward them this hilarious and memorable video. It's the phở PSA the world has been waiting for. (And if you're the one who has been wondering if you're saying it wrong, it's even more helpful.)
Soups, more than most other dishes, can carry an air of mystery. Through the magic of browned meat, long simmering, and aromatic herbs, a good soup provokes the question, "What went into this, anyway?" And sometimes you, as the cook, will be pleasantly perplexed as to how much taste was created from a simple mix of vegetables.
Has this ever happened to you? What was the most surprisingly delicious soup you ever created — and, on the flip side, are there soups you are obsessed with recreating? Here are two of my own delicious soup surprises.
There's nothing I love more than having a mammoth-sized batch of soup on the stove, whether it's going to serve a room full of people or supply me with a stockpile of meals. This New Mexico pork and green chile stew is the perfect candidate to make on a lazy Sunday and then live off of the rest of the week. It's spicy, savory, and hearty, and just when you think it can't get any better, it does!