Chances are, you’re a veteran soup maker. But in the case you’d like to elevate your skills from good to extraordinary using the same ingredients, here are a few tips to try.First, sauté the protein—beef, sausage, pork, chicken, turkey, etc.—in its own fat, or a small amount of oil, and set browned meat on paper towels. Drain off excess fat, but don’t wash the pot before proceeding.
Second, sauté the aromatics—onion, leeks, shallots, garlic, etc.—in the pot, adding a little oil, if necessary, over moderate to low heat, until the onions are soft and translucent.
Third, add the vegetables, beginning with the root vegetables—carrots, parsnips, turnips, etc.—followed by the remaining vegetables and herbs, sautéing until aromatic.
Fourth, add good-quality stock, or doctored stock, for a depth of flavor.
on Feb 25, 2015