The ABC’s of a Good Soup

Simple in its essence, soup is nevertheless an exercise in balance. It is based on three pillars: aromatics, which lay the foundations of taste; the broth, which gives it body and depth; and creativity, which transforms each bowl into a unique taste experience. Whether light or velvety, rustic or refined, a good soup is a comforting and economical meal, and always tells a story of patience, generosity and carefully chosen ingredients.

A for Aromatics

• The Aromatics of the Broth

  Aromatics are used to build the base. Their role is to infuse the liquid during cooking, and to give it depth and complexity. Onions, carrots and celery form the classic trio, while garlic, leek and fennel are often used as well. Cut them into large cubes or chunks and gently sauté them in a little oil or butter until they become lightly golden brown and release their natural sugars. This is what creates the first layer of taste.

  Aromatic herbs with a strong flavour and resistance to cooking such as bay leaf, thyme, parsley and rosemary bring a subtle touch. They can be added directly to the liquid or made into a bouquet garni. Once they’ve given all they have to offer, the aromatics (herbs and vegetables alike) are removed or strained when the broth is ready. They should not steal the show under any circumstances; their role is to provide a round and balanced base, without dominant flavours.

• Soup Aromatics

  These personalize the soup and give it its final signature. They are added when the main ingredients are already present. Their role is to adjust, refine and give character. These aromatics bring fresh, lively, bold notes and they rebalance the taste at the end of cooking.

  Unlike the aromatics in the broth, the ones incorporated directly into the soup benefit from a shorter cooking time, which allows them to reveal a clean and bright taste. They stay in the soup and are measured according to the vegetables and the style sought: rustic, refined, comforting or exotic.

Dried Herbs (slow release, mild, vegetal flavour)

• Thyme: slightly lemony taste
• Bay Leaf: warm, herbaceous fragrance
• Rosemary: resinous and woody notes
• Oregano: Mediterranean touch

Whole Spices (warm and deep flavours)

• Coriander seeds: lemony, slightly sweet notes
• Cumin seeds: earthy and slightly bitter taste
• Fennel / Star anise: sweet and aniseed fragrance
• Cloves: strong, harsh and slightly spicy fragrance
• Cinnamon sticks: spicy, warm and sweet notes

Fresh or Ground Spices (fast effect, vibrant aroma)

• Fresh Ginger: spicy and slightly lemony
• Turmeric: strong, peppery, slightly bitter taste reminiscent of ginger
• Black peppercorns: gradually enhance the flavours
• Sweet or smoky paprika: sweet or smoky notes depending on the variety
• Coriander: slightly lemony aroma

B for Broth

A good broth is the beating heart of any soup. Homemade versions are made from poultry or beef bones, fish carcasses, or simply a mixture of fresh vegetables that is slightly caramelized before simmering for a long time.

It is important not to bring the broth to a boil, otherwise it will become cloudy and lose its finesse. We favour a gentle simmer, which allows the flavours to blend harmoniously, while skimming regularly to obtain a base that is both tasty and clear.

As for store-bought broths, they can gain character with a few fresh aromatics, a dash of white wine or a slowly infused Parmesan rind.

C for Creativity

Being creative means playing with codes without distorting them. Once the basics have been acquired (aromatics, broth, textures) everything becomes possible. For example, you can swap bay leaf for lemongrass, replace celery with fennel, or add a little ginger to wake up a classic. Parmesan crusts, vegetable peels or tired herbs from the fridge become treasures when used with imagination.

Creativity also comes from the composition of the bowl: a drizzle of fragrant oil, roasted pumpkin or sunflower seeds, a spoonful of pesto or a hint of citrus juice or zest can transform a simple soup into a vibrant dish. The important thing is to trust your gut. Because a successful soup is as much a question of instinct as it is of recipe.

For cheeses served as a garnish, we often think of Parmesan cheese, but a little crumbled feta, pieces of blue cheese or pan-fried halloumi can add another dimension to the soup.

Tip

To vary the flavour profile, prepare a finishing oil. A little garlic or a shallot is softened in oil with whole spices (fennel, cumin, coriander seeds, etc.) or sesame seeds and chopped herbs. Pour a drizzle over the soup when serving.

Looking for a little comfort? Here are two tasty soups, perfect for warming up everyone at the table in the heart of winter:

1. Chicken Pot Pie Soup

2. Onion Soup Au Gratin