How To Make Super Soups


Soup is one of the best ways to introduce people to the genius and chemistry―what some say is the magic―of cooking. Liquids meet solids, interact ecstatically, and vow never to part again.


In this class, for example, you'll start most of the recipes with a very basic technique: sautéing. You'll heat and stir a combination of vegetables, herbs, and spices in a small amount of fat―butter or oil (or bacon drippings for a salty, smoky flavor). Then you'll let the ingredients slowly turn brown―to release a rich, nutty taste. Whoops! You just learned how to caramelize, too. Then you'll pour in some liquid. Finally―you might think of this as the cooking equivalent of the layered look―you'll add the components that need the longest time to cook, such as beans, rice, or potatoes. Go read a book, walk the dog, or shovel some snow while the stove does the rest of the work.


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