Salt Fat Acid Heat: Soup

Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For the month of September, the book is Samin Nosrat’s Salt Fat Acid Heat. I hope you’ll cook along with me! The book is available for purchase here.

Note: some recipes may be available online, but I only share links if they explicitly state it’s reprinted with permission from the author or publisher!

Chicken and Garlic Soup

I first tackled Samin’s warm and comforting Chicken and Garlic Soup – homemade stock is key for a highly flavored, luscious broth. To start, you brown the chicken in a dutch oven – you can either use a cut-up full chicken or just legs and thighs, which I prefer! You then cooked a soffrito (carrots, celery, and onion) until tender before adding the chicken, stock, salt and pepper, and thinly sliced sauteed garlic. Simmered for 50 minutes, you then remove the chicken, cool, shred and return to the soup. Between the homemade stock, searing the chicken, and cooking with bone-in chicken this was one of the most intensely flavored chicken soups I’ve ever had and immediately took me back to my Grandma Pheifer’s kitchen and the chicken noodle soup she made that I had completely forgotten about – taste memory is so powerful! A big bowl of comfort – now I just need to find my grandma’s recipe!

Book: Salt Fat Acid Heat, page 332
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: chicken stock
Pricey Ingredients: —

Recipe not online.

Tuscan Bean and Kale Soup

The other soup I made, Tuscan Bean and Kale Soup, also starts with soffrito (well, technically starts with optional bacon – but if you eat meat go for the bacon as it lends a smokey meatiness that took this to the next level)! That’s combined with crushed tomatoes, white beans, parmesan, chicken stock, Tuscan kale, and green cabbage. It’s meant to be a very thick, hearty soup and is perfect to get those veggies in but still feel full long after finishing!

Book: Salt Fat Acid Heat, page 274
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: chicken stock
Pricey Ingredients: —

Recipe on Washington Post.