Classic Soups
Would you make 30 versions of French onion soup to find the recipe with the richest broth and the deepest onion flavor? Or make dozens of cream of tomato soups to find the best way to preserve its bright flavor and color? Or test if simmering is better than boiling? We did, using flavor-enhancing techniques we've come to perfect over years of work in the test kitchen. Few dishes can fill, comfort, and satisfy like a big bowl of hearty soup. Good soup is easy to make, but great soup requires a whole lot of know-how. Learn it all, plus some great recipes and tips on blending soups and making them in advance, in this lesson.
- Introduction
- Welcome and Learning Objectives
- How Classic Soups Work
- Essential Equipment
- Know Your Broth
- Tips for Better Soups
- How to Make a Pureed Soup
- Storing and Reheating
- Core Technique Videos
- Pureeing Hot Soups
- Making Soup Croutons
- Making Chicken Stock
- Recipe Tutorial: French Onion Soup
- Introduction
- What You’ll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
- Recipe Tutorial: Cream of Tomato Soup
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
- Recipe Tutorial: Broccoli-Cheese Soup
- Introduction
- What You’ll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
