“It is not necessary to clean the vegetables, the skin of which melts during cooking.” The Secrets of the Perfect Soup by Emily Franzo.

He doesn’t do that anymore, at all. – grimace. It has even become a really amazing and sometimes… unique dish. The sign? From New York to Paris, we’re seeing soup bars popping up on the fanciest boulevards. And as soon as the cold starts, he appears in the forefront of social networks. Healthy and comforting, a melting pot of global cuisines, economical, eco-friendly and neat, it ticks all the boxes. But it’s not enough to have clean water from a spring, even recommended Paul Bocuse, and some finely chopped vegetables to ladle soup into. It has its own rules of good behavior. It requires optional ingredients and a burst of imagination. A know-how that knows how to assemble, enjoyed by Emily Franzo, the culinary author of the plus_une_miette Instagram page, which has 186,000 followers. We follow her four basic rules for great homemade soups.

A combination of seasonal vegetables

“Essentially, nature, done well, puts vegetables growing at the same time in harmony,” notes Emily. Therefore, there is little risk of making a wrong move when combining them. We’re thinking, of course, of the basic leek and potato team, perfectly reasonable to be sure, but whose star chefs like Bernard Loiseau and his version of the leek and velvety potato melt have produced a first-rate soup. But the winter shopping bag has many other resources that open the way for freedom of association. Squash, parsley, Jerusalem artichokes, root vegetables, mushrooms, chestnuts, chard, and broccoli…work great in soup bowls in cold weather. Another tip: choose components of the same color. “For example, carrots and oranges. Or carrots and coral lentils, broccoli and spinach, Jerusalem artichokes and cauliflowers, parsley and chestnuts…” explains Emily Franzo. Monochrome, which almost always turns out to be a winning ticket.

It’s not just the broth that’s good

Vegetables, beef, poultry, used as a soup flavor enhancer, veal, broth is part of the soup sauce. It’s that little extra that “pimps”, adds depth to a dull broth. But he’s not the only one buying soup. “Also think coconut milk with butternut squash or sweet potato or almond milk, combinations full of roundness and deliciousness. Another delicious umami combo is mushrooms and miso. As for tahini (sesame cream), it’s perfect with carrots and chickpeas. Cheddar pairs well with broccoli for delicious, creamy soups.” And, adds Emily. “We don’t forget the spices: cumin, turmeric, ginger, great carrot, curry, cardamom…” Enough to get you on the go and heat up bowls in a pinch. His advice. “Brown spices and vegetables in a little fat to let the flavors and juices fully release before adding the cooking liquid.”

The art of anti-waste

Going with everything is part of soup’s DNA. Most of the time, you don’t even need to peel the vegetables, or even “certain squashes, like pumpkins, whose skin melts when cooked and can therefore go straight into the pan,” Emily adds. And if you peel, then at least do it with a sharp stem. It is not only good for vitamins, but also for flavors. And the rest of the pieces, the toppings, the chicken carcasses, the shellfish… “The best thing to do is to think twice when making stock or soup, because they easily keep for three days in the refrigerator, and a very good one at that. Be careful, notes Emilie Franzo, if you decide to make large chunks of soup, freeze them and the liquid part separately.

The topping twist:

It allows you to play with textures, add fragility and fragility. This is the idea of ​​croutons in onion soup, reinterpreted in a modern way to add depth to any soup plate. “It can range from soft-boiled and marinated eggs in a ramen-style soup, to roasted garlic, parmesan crackers, sage chips, cabbage or smoked brisket, crispy chickpeas with smoked paprika, toasted sesame seeds or caramelized peanuts…” laughs Emilie. whose soups are a bonus. Proof that the best isn’t just made in old pots, and that the new vegetable creation in this area is the ultimate anti-nutrition.