This pantry staple will give your favorite soup a glow-up.
I showed up to the class with a chip on my shoulder: It’s just blending ingredients.
I don’t need to cook anything!
Simply Recipes / Photo Illustration by Wanda Abraham / Adobe Stock
So how hard can it be?
(Mine was not even close to the best.)
Getting one ingredient just right made certain soups stand out among the rest.
Simply Recipes / Adobe Stock
It only needs a little bit, one to two teaspoons for an entire pot of soup.
Soup usually contains several ingredients and flavors, all competing to be the star of the show.
Think of vinegar as the conductor of an orchestra.
It can take a cacophony of flavors and sync them into perfect harmony.
Lentil Soup:Ive been makingIna Gartens classic Lentil Soupsince college and it has yet to disappoint.
Since I take Inas recipes as gospel, I like to add a splash of red wine vinegar.
Adding a splash of rice wine vinegar can really awaken the ginger notes.
I like using Sherry vinegar here since its relatively mild (for a vinegar!)
and it has buttery undertones that play nicely with the potatoes.
Smart Tip
One tip I learned from writer and cookJ.
Kenji Lopez-Altis to rice the potatoes once tender rather than blend them.
Potatoes in the blender get gummy and gluey, something you dont want in a creamy soup.
Butternut Squash Soup:A fall classic!
To make this soup anything but basic, add a splash of apple cider vinegar.
It will pair well with the warm spices and will add much-needed savory notes to this traditionally sweet soup.
