3 ICONIC SOUPS Every Home Cook Should Master

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I’m walking you through how to make my best versions of 3 iconic soups—French onion, chicken noodle, and broccoli cheddar. ​​Get 25% off gifts at https://drinktrade.com/brian ▶️WATCH NEXT: 3 ICONIC SOUPS EVERY HOME COOK SHOULD MASTER: https://youtu.be/b_BWnmk9nZI 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: INSTANT POT: https://amzn.to/496Rvgg DUTCH OVEN: https://amzn.to/3SB4DAV LAGERSTROM 8” CHEFS KNIFE: https://shop.brianlagerstrom.com/ IMMERSION BLENDER: https://amzn.to/3MEFhmh PORTABLE COOKTOP: https://amzn.to/4oS0p6e WOODEN SPOON: https://amzn.to/4iYfDFs STRAINER: https://amzn.to/4iUp8oT STOCK POT: https://amzn.to/4rQB7Ij LADLE: https://amzn.to/4rMDYln CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** FRENCH ONION SOUP Full stock ∙ 2700g (3 boxes/11c) beef stock ∙ 900g (2lb) 90/10 ground beef Quick stock ∙ 2700g beef stock ∙ 30g (2T) BTB beef ∙ 3 packets gelatin Soup ∙ 2500g onions (7 med), sliced ∙ 115g butter ∙ 60g (1/4c) water ∙ salt ∙ ~1000g (4c) water for deglazing ∙ 2g thyme ∙ 5g black pepper ∙ 10g flour ∙ 150g dry sherry ∙ 25g Worcestershire ∙ 2500g beef stock ∙ 0.5g MSG opt Cheesy toast ∙ 8 slices sourdough ∙ 30g oil/butter ∙ 150g Gruyère ∙ 8 slices provolone Instructions 1 Pressure-cook beef + stock 25–30 min, strain (or whisk quick stock) 2 Slice onions into 1.5" strips 3 Pot on med-high add butter, onions, water, big pinch salt; cover 5 min 4 Stir, uncover, cook 5 more min until soft and lightly colored 5 Lower to med, cook 30 min stirring and scraping often 6 As fond builds, lower heat slightly and deglaze repeatedly with water until onions are deep brown and jammy 7 Add thyme, pepper, flour; stir 30 sec 8 Add sherry, reduce 3–5 min until nearly dry 9 Add Wuster, stock, msg; simmer 15 min 10 Season aggressively with salt 11 Fry bread, top with cheeses, broil until bubbly 12 Serve soup with 1–2 cheesy toasts and black pepper -- CHICKEN NOODLE SOUP Full stock ∙ 1000g chicken backs ∙ 750g chicken feet ∙ 2700g chicken stock Quick stock ∙ 2700g stock ∙ 30g BTB chicken ∙ 3 packets gelatin Soup ∙ 200g leeks/onion ∙ 400g carrots ∙ 300g celery ∙ 30g chicken fat or oil ∙ 550g chicken thighs ∙ 10g salt + more ∙ black pepper Noodles ∙ 225–300g egg noodles ∙ salt Instructions 1 Roast backs + feet at 425F for ~25 min until lightly browned 2 Transfer to pressure cooker, deglaze tray with water, add stock 3 Pressure-cook 45–60 min, strain, skim excess fat (save ~30g) or make quick stock 4 Salt thighs and rest 30 min 5 Boil noodles in salted water per package; drain and toss in oil 6 Large pot on med-high, add chicken fat, leeks, carrots, celery, pinch salt; sweat 5 min 7 Add stock, bring to gentle simmer 8 Add thighs, poach 15–17 min until tender 9 Remove chicken, shred and lightly chop, return to soup 10 Taste and season broth well 11 Serve soup over noodles with lots of black pepper -- BROCCOLI CHEDDAR SOUP ∙ 75g olive oil ∙ 350g onion ∙ 125g carrot ∙ 125g fennel ∙ 350g potatoes ∙ 20g garlic ∙ 400g broccoli ∙ salt ∙ 50g flour ∙ 1500g chicken stock ∙ 250g cream ∙ 225g cheddar ∙ black pepper Instructions 1 Heat oil med-high, add all veg and salt; sweat 6–7 min 2 Add flour, stir and cook 2 min 3 Add stock + cream; simmer 10–15 min until potatoes just tender 4 Blend 3–4c of soup until smooth; return to pot 5 Off heat add cheddar, stir until melted and smooth 6 Taste, season, serve with black pepper BREAD BOWLS Ingredients ∙ 360g warm water ∙ 3g yeast ∙ 15g vinegar ∙ 110g ripe poolish ∙ 550g bread flour ∙ 11g salt Instructions 1 Mix all ingredients to fully combined dough 2 Rest 30 min, stretch & fold; rest 30, repeat; rest 1 hr 3 Divide into 4 (~250g), shape into tight balls 4 Proof covered 60–90 min 5 Mist, score, bake on 460F stone covered 15 min 6 Uncover, rotate, bake 20 min more 7 Cool, hollow, fill with soup CHAPTERS: 0:00 French onion 8:58 Chicken noodle 16:37 Broccoli cheddar