If your palate is tired of the same old soup recipes, I understand—lots of salt and umami can get boring. That's why you need my trick for bringing fresh interest to tired flavors (while also prepping your palate for spring): Simply brighten them with a dose of acidity.
Adding a sour element to your soup doesn’t mean replacing the broth with a bottle of vinegar. Rather, it’s about adding balance and complementing the salty, sweet, or savory components. There are a few ways to bring acidity into your soups. The dishes I mentioned above use lime juice, vinegar, fermentation, crushed tomatoes, and lemon juice to develop their signature tart flavors. All of those things are easily accessible at your local supermarket, if not in your kitchen already.
If you overdo the juice or vinegar on your first try, don't throw the dish out—you can add a little more salt and then eat the soup alongside some cooked rice to mellow out the sting.
A few fresh flavor combinations to try
A couple years ago, my fiancé and I became obsessed with avgolemono soup. I'm not sure what spurred this (neither of us is Greek), but it has become our go-to recipe whenever our typical lineup of soups grows mundane. (If you really want your tastebuds to buzz, double the amount of lemon juice.)
Credit: Allie Chanthorn ReinmannAvgolemono Soup Recipe
1 tablespoon olive oil
½ cup finely chopped celery
2 tablespoons finely diced yellow onion
¼ teaspoon salt
1 bay leaf
1 cup cooked and shredded chicken
1 egg
1. In a medium pot, heat the olive oil over medium-low heat to warm it up. Add the carrots, celery, scallion, onion, garlic, and salt. Stir often to coat the veggies in the oil.
3. Stir in the rice (or orzo) and lower the heat back down to a simmer. Let the carbs simmer and cook for about eight to 15 minutes, depending on if you’re using orzo or rice.
5. Crack the egg into a medium-sized bowl. Add the lemon juice and whisk them together thoroughly. Using a ladle, temper the eggs by whisking the hot chicken broth into the egg mixture. Drizzle two or three ladle-fuls of broth into the egg mixture as you rapidly whisk. You’ll see the egg mixture become an opaque yellow color. This is great.
6. Take the pot of soup off the hot burner and stir the tempered lemon-egg mixture into the pot of soup. The broth will become creamy and light. Serve topped with torn parsley if desired.
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