How to Turn Anything to Soup

Summary by Krater

Joshua Weissman demonstrates how to make a versatile vegetable soup using a mirepoix base, mixed vegetables, flavor enhancers like garlic paste and gochujang, and stock, with options to blend or serve chunky.

From the video

Answers: How do you make soup out of anything?

• soup making technique
• mirepoix preparation
• vegetable selection for soup
• flavor enhancers
• blending vs chunky soup

Ingredients

• celery
• carrots
• onion
• extra virgin olive oil
• salt
• 1 red bell pepper
• 2 Yukon Gold potatoes
• 2 yellow squash
• 3 leeks
• 1/2 pound shiitake mushrooms
• 3 cloves garlic
• 1 tbsp gochujang
• 1 tbsp tomato paste
• 2 cups chicken stock
• 1/2 cup shirodashi
• water
• heavy cream
• croutons
• chives
• Marcona almonds
• herb oil
• parsley
• black pepper
• fried onions

What it concludes

• Starting with a mirepoix base of celery, carrots, and onion builds the foundational flavor for any soup.
• Using flavor enhancers like garlic paste, gochujang, and tomato paste deepens and enriches the soup's flavor.
• Cooking the soup until vegetables are extremely soft makes blending them into a smooth puree much easier.
• Blending the soup creates a rich, creamy texture, while leaving the vegetables unblended results in a hearty stew-like consistency.