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Sometimes that’s all it takes. A bay leaf. Some fresh herbs. A dollop of butter.
Whether you’re making your favorite soup for the sixty-eighth time or just putting together a chicken ramen with instant noodles, you want it to taste as good as possible, depending on the conditions. And conditions do not always allow cooking a whole fresh chicken, going to the store because the can of dried thyme ran out yesterday, or buying exclusive chicken broth at Tetra.
Then there is a kitchen trick that always works: work with what you have.
Check out the spice jarsTake stock of stock cubes, check the freezer and the refrigerator drawer with some tired vegetables. What is there that can be used?
If you want to amp up the flavor, it’s usually good to look for something that has umami in it, such as broth or stock, or perhaps some aged cheese. Even a little fat – in the form of a piece of butter or a little cream – can do wonders for the taste. Does it still taste a bit boring? Think flavor: salt, dried spices and some acidity from lemon, lime or a splash of wine. A little spiciness perhaps from Tabasco or chili flakes?
Your eyes and mouth will thank you
Adding something structured can also usually work – if you’re not very picky as a five-year-old. Finely dice a carrot and add it to the soup, form croutons from a crust of bread or top with sesame seeds.
They are tricks like neither of them costs the shirt or takes a lot of time, but takes your soup to a new level.
If you also have fresh herbs on the windowsill or in the fridge, simply cut a few leaves and garnish the soup with them just before serving.
Your eyes and mouth will thank you.
Read more:
Seven tricks to make your chicken soup even tastier
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