Eat Your Way Through the Alphabet: 26 Soups From A to Z
Esther Choi, chef/owner of Mokbar in New York's Chelsea Market, invites us into her home and makes a pork dumpling soup.
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It’s finally starting to feel like winter outside, and nothing kicks out the winter chill quite like a warm bowl of soup. To celebrate the warming art of soup-making, we have rounded up 26 soups for every letter in the alphabet.
If you are looking to improve upon the canned taste of chicken noodle, one of the greatest gifts you can give yourself as a cook is learning to make stock. Any great restaurant kitchen has a stock pot going all day and night. For one, it’s cheap — much cheaper than buying stock from the store. Secondly, the flavor just doesn’t compare. There is a richness to homemade stock that you almost never find in a can.
Don’t have time to make stock all winter long? Make a large batch once, and freeze it in one-cup muffin tins, then pop out your portioned stock and store in a sealable plastic bag in the freezer for up to two months.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.