Cook more soups!

Make More Soups!

My love for cooking—what ultimately inspired my transition from pursuing a law degree to becoming a chef a decade ago—began with soups.

Back when I lived with my brother, finances were tight. My tactic was to explore clearance stores, scoop up whatever discounted vegetables I could find, and transform them into soup. Some batches turned out extraordinary, others were merely mediocre, and there was even one instance where I had to pour six liters of soup down the drain!

What I gained from this approach was invaluable insight into the art of flavor layering. How dramatically does caramelizing an onion alter its taste? How does using butter instead of olive oil change the dish? What does garlic bring to the mix? And how does vinegar influence the overall flavor?

The best part? You’ll become a master at seasoning because it’s nearly impossible to make a permanent error. If it’s underseasoned, just add salt; if it’s overdone, dilute it with a bit of water. Soup invites endless experimentation, allowing you to learn from any missteps and to create more recipes than you ever imagined.

Plus, you’ll hone your food prep skills with plenty of practice chopping onions, leeks, cabbage, and more. Your knife skills will improve tremendously!