Why It Works Charring a medley of aromatics, including onion, garlic, and chiles, and blending them with canned fire-roasted tomatoes gives the soup a deep smoky flavor. Adding crushed tortilla chips to the simmering pot helps to thicken the soup and enhances the savory corn flavor. Filling individual bowls with soup and then broiling them…
Why It Works Soaking the beef bones in cold water and then blanching them ensures a clear broth with minimal scum to skim off the top. Roasting the corn and potatoes before adding them to the soup deepens their flavor and helps them retain their shape when serving. Pressure cooking the shanks and tendons ensures…
Why It Works Blanching the broccoli in water with baking soda raises the pH of the cooking environment, ensuring the broccoli retains its vibrant green color and tenderizes fully before pureeing. A base of leek whites, garlic, fish sauce, and bouillon builds richness and depth of flavor in the soup. Topping the soup with charred…
Noodle soup is one of those foods I never get tired of. Perhaps that’s because there are just so many variations. Just about every culture has at least one defining noodle soup, and I have yet to meet one I don’t love. In the winter, I go for heartier, heavier soups with beans and tomatoes,…
