Monica Corrado opens this week’s In the Kitchen with Monica livestream with a seasonal conversation about soup-making basics. As cooler weather settles in, she breaks down a simple framework for making nourishing soups at home, beginning with good-quality ingredients and a flavorful stock or broth.

Highlights include:
-The three basic types of soup: clear, blended, and cream
-Two different methods for building a clear soup, including sautéing vegetables in traditional fats for a richer flavor
-How to cut and cook different vegetables so they finish at the same time
-Using onions, garlic, herbs, salt, and fats to build flavor
-How to turn a clear soup into a blended soup, then into a cream soup
-Ideas for using cultured cream, raw cream, kefir, yogurt, or coconut cream
-Tips for batch cooking, freezing soup, and keeping homemade stock on hand
-A Q&A covering meat stock, bone broth, cooking fats, soup storage, cookware, broth-making, and different types of bones

Monica closes by encouraging viewers to keep stock or broth ready, experiment with clear, blended, and cream soups, and make extra so a nourishing meal is always close at hand.

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