3 Iconic Soups: French Onion, Chicken Noodle & Broccoli Cheddar

Ingredients

Steps

1. 1

   FRENCH ONION SOUP — Pressure-cook the ground beef and beef stock 25–30 minutes, then strain. For quick stock, whisk the beef base and gelatin into the stock instead.

2. 2

   Slice the onions into 1.5-inch strips.

3. 3

   Set a pot over medium-high heat and add the butter, onions, 60g water, and a big pinch of salt. Cover and cook 5 minutes.

4. 4

   Stir, uncover, and cook 5 minutes more until the onions are soft and lightly colored.

5. 5

   Lower the heat to medium and cook 30 minutes, stirring and scraping often.

6. 6

   As fond builds on the bottom, lower the heat slightly and deglaze repeatedly with water until the onions are deep brown and jammy.

7. 7

   Add the thyme, black pepper, and flour, and stir for 30 seconds.

8. 8

   Add the sherry and reduce 3–5 minutes until nearly dry.

9. 9

   Add the Worcestershire, beef stock, and MSG, then simmer 15 minutes.

10. 10

    Season aggressively with salt.

11. 11

    Fry the bread slices, top with Gruyère and provolone, and broil until bubbly.

12. 12

    Serve the soup with 1–2 cheesy toasts and plenty of black pepper.

13. 13

    CHICKEN NOODLE SOUP — Roast the chicken backs and feet at 425F for about 25 minutes until lightly browned.

14. 14

    Transfer them to a pressure cooker, deglaze the roasting tray with water, and add the chicken stock.

15. 15

    Pressure-cook 45–60 minutes, strain, and skim the excess fat, saving about 30g. Or make the quick stock instead.

16. 16

    Salt the chicken thighs and let them rest 30 minutes.

17. 17

    Boil the egg noodles in salted water per the package directions, then drain and toss with oil.

18. 18

    In a large pot over medium-high heat, add the reserved chicken fat, leeks, carrots, celery, and a pinch of salt, and sweat 5 minutes.

19. 19

    Add the stock and bring to a gentle simmer.

20. 20

    Add the thighs and poach 15–17 minutes until tender.

21. 21

    Remove the chicken, shred and lightly chop it, then return it to the soup.

22. 22

    Taste and season the broth well.

23. 23

    Serve the soup over the noodles with lots of black pepper.

24. 24

    BROCCOLI CHEDDAR SOUP — Heat the olive oil over medium-high, add all the vegetables and salt, and sweat 6–7 minutes.

25. 25

    Add the flour, stir, and cook 2 minutes.

26. 26

    Add the chicken stock and cream, then simmer 10–15 minutes until the potatoes are just tender.

27. 27

    Blend 3–4 cups of the soup until smooth and return it to the pot.

28. 28

    Off the heat, add the cheddar and stir until melted and smooth.

29. 29

    Taste, season, and serve with black pepper.

30. 30

    BREAD BOWLS — Mix all the ingredients into a fully combined dough.

31. 31

    Rest 30 minutes, then stretch and fold. Rest 30 minutes and repeat, then rest 1 hour.

32. 32

    Divide into 4 pieces (about 250g each) and shape into tight balls.

33. 33

    Proof covered 60–90 minutes.

34. 34

    Mist, score, and bake on a 460F stone, covered, for 15 minutes.

35. 35

    Uncover, rotate, and bake 20 minutes more.

36. 36

    Cool, hollow out, and fill with soup.