I love soup! Most soups are fast, easy and can be loaded with lots of healthy foods. I love to double my soup recipes and freeze half. Spending time cooking recipes in Julia Child’s Mastering the Art of French Cooking taught me that good food is about layering flavors. Each ingredient plays a role in the final flavor of a dish and should be treated appropriately. Soup is not about boiling a bunch of veggies and meats. I spent a lot of time treating my soups as a pot of boiled ingredients. What I didn’t realize was that I was allowing all of the flavors to boil away.
There are three ingredients that should serve as a base for almost every soup or stew that you make! I call these ingredients the Soup Trifecta. What is the Soup Trifecta? Carrots, Onions and Celery. When making a soup, even if you plan on cooking it in a slow cooker, there are a few steps you should follow to get the most flavor out of your ingredients. First sauté your meat for 3 to 4 minutes. And as I covered in my post 3 Hacks from Julia Child, you should dry your meat with a paper towel before sautéing. Next you should remove your meat and sauté carrots, onions and celery. This simple hack will take the taste of your favorite soup to another level. I use the soup trifecta in every soup/stew from Chili to Ginger Carrot Soup.
The more I cook the more I discover that good food is not always about crazy ingredients. It is about making your everyday-meals great! This One-Minute-Kitchen-Hack accomplishes this goal. As a mom I am always looking for ways to increase the amount of veggies my kids eat. The trifecta helps my family eat a lot more carrots! My youngest thinks she dislikes carrots but has no problem eating them chopped in small pieces in her favorite soups!
Do you have a favorite winter soup? Please share in the comments! I love to discover new recipes and share them with my community.
Looking for a new soup to add to your recipe repertoire? You will love this hubby-approved Healthy Bratwurst Chowder.