“Soup is endlessly adaptable.”
“I have a go at incorporate as many as I can,” he says.
Then addspices and herbs, vegetables, and beans if you’re using them.
Photo: Caitlin Bensel
Taste and season as you go.
“Soup is more interesting when one bite is different from another.”
Add Body
How do you make soup that isn’t watery?
Instead of broth, Kluger likes to use the cooking water from beans to give soup a full-bodied consistency.
Or he’ll blend pureed vegetables like corn, cauliflower, and parsnips into it to give it silkiness.
“That elevates the flavor and makes for an exciting bowl.”
Go Bold
A punch of flavor at the end of cooking can make your soup a standout.
Pour it over soup just before serving.
When the oil hits the hot soup, you’ll really get the flavors, says Kluger.
“Try roasted mushrooms, which are crispy and savory,” says Kluger .
“Or grill Swiss chard stems and sprinkle them on soup.”
Better yet, tossspiced popcorn yes, really over a creamy corn chowder.
There are no wrong answers here.
