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NOTES, TIPS & RESOURCES

Wooden Spoons

"SPOON SIZE"

When cutting up ingredients for soup, consider “spoon size”: you want all components to be small enough to comfortably fit on a spoon with the other ingredients.

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You don't want large chunks of anything, or big strips of leafy vegetables. 

SOUP BASE

Traditional soup base is often called soffritto (Italian) or mirepoix (French). Chef Samin Nosrat explains the two concisely in a guide with The New York Times. 

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So if you see those words in a soup recipe, don't be alarmed: they are just referring to the "base" of the soup (i.e. the ingredients you fry in fat at the very beginning of the soupmaking process). 

spices on spoon

SEASONING

Soup develops more flavor the longer it sits, so although you don’t want to under-season soup, you also don’t want to over-season it.

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Keep in mind that the soup’s flavor will be more intense the next time you eat it,

so don’t be heavy-handed while seasoning. 

LEFTOVERS

Leftovers keep for 4-6 days in the fridge.

 

Soup can also be frozen, depending on its ingredients. (Soups that are starch-heavy, for example, don't freeze as well.)

 

Soup lasts anywhere from 3-6 months in the freezer.

Take Away Bag
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