The article discusses culinary techniques for making flavorful soup, emphasizing the boiling-and-simmering method for consistent temperatures and the importance of roasting vegetables to develop depth. It recommends using umami-rich ingredients to enhance broth flavor and suggests using egg yolks instead of cream for thickening, highlighting avgolemono soup as an example. Furthermore, it contrasts boxed stock and bouillon, favoring paste versions over powdered ones due to their richer flavors and versatility.
Increasing your soup temp above your target, then reducing it, ensures you can efficiently achieve a more consistent and even simmer. This way you're not getting hot spots, and everything will come up to temp at the same time.
Treat your veggies like bones! Roast them deeply in the oven first so that they caramelize and develop flavor. Then, add them to your stock along with one or more umami bombs like miso, parmesan rinds or kombu.
Egg yolks can be tempered then whisked into soup to thicken things up. The most famous application of this method is in avgolemono, the luscious and lemony Greek chicken soup.
We love both boxed stock and bouillon, just for different applications. Avoid bouillon powders; instead, go for bouillon pastes, which add far more complexity and richness.
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