My F&W
quick save (...)

Soup Tips

Don’t stint on the stock.

There is simply no comparison between homemade stock and canned broth, and though making stock yourself does take time, it is simple to do, and the results freeze very well. “Stock is the essence of soup making,” David Ansel says.

Use the right tool.

Ansel opts for a Dutch oven because of its heft and relatively wide, shallow shape: “It’s my pick for a desert island pot.”

Think like an artist.

“Jackson Pollock would have been a great soup maker because he paid attention to texture, timing, layering and color,” Ansel says. Don’t be afraid to experiment and always keep thinking.

Published November 2003
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.