The Perfect Pot

by Laura Donnelly — October 10, 2007

Soup Ingredients:

• Have a good supply of stocks, frozen, condensed, powdered, whatever. There are some great products out there to help you take shortcuts. Use bottled clam broth for a fish soup. Miso, fish sauce, and coconut milk are great to have on hand for Asian style soups. There are also plenty of good vegetarian options out there like mushroom soup base.
• Spices and pantry items like bay leaves (great for every vegetable soup), tomato paste, or sauce for coloring and thickening, dried beans, frozen peas, and corn.
• Try to have some fresh herbs on hand, these can add a depth of flavor you can't get from dried herbs. Basil, parsley, dill, and cilantro are four herbs that are so much better fresh.
• Certain spirits add a great deal to soups, especially when added towards the end. Madeira added to a bean, she-crab, or mushroom soup is delicious. A touch of cognac added to a creamy soup gives it some "mystery." Red or white wine is good added earlier in the cooking process.