Cook more soups!

Embrace the Joy of Soup-Making!

My culinary journey—one that ultimately led me to leave a law career for the life of a chef a decade ago—began with a love for soups.

Back when I lived with my brother and our budget was tight, I found a clever way to make delicious meals by scavenging clearance stores for discounted vegetables. I would buy whatever was on sale and transform those humble ingredients into soups. Some creations turned out to be extraordinary, while others were just okay. I even had one batch that went so wrong I had to flush down six liters!

This approach taught me invaluable lessons about flavor layering. I discovered how caramelizing an onion can profoundly enhance its taste, the impact of using butter versus olive oil, and how garlic and vinegar can elevate a dish.

The beauty of making soups is that you can perfect your seasoning skills without the fear of making a permanent mistake. If it’s underseasoned, just add salt; if it’s too salty, a splash of water can save the day. Soup encourages you to experiment, learn from your mishaps, and develop a repertoire of recipes you never imagined you could create.

Plus, you’ll significantly improve your food prep skills. Chopping onions, leeks, cabbage, and other vegetables will become second nature, and your knife skills will soar as you gain more practice.