Good morning. Today’s framework is a riff on Brian Lagerstrom’s creamy soup blueprint…he’s a chef who makes amazing content for home cooks, and his soup video has a few example recipes you can follow to learn this framework.

TRY SOMETHING NEW 🤯

Creamy soup framework

Vegetable soup ratios

1 part aromatics, diced: onion, garlic, celery, leaks

• Plus cooking oil to sauté

5 parts main vegetable, peeled and cubed (choose one!): carrot, butternut squash, parsnips, potato, corn, etc

4 parts cooking liquid: broth or stock of choice, and/or milk or cream

Flavor adjusters: salt, acid (citrus or vinegar), dried spices, herbs

Texture adjusters & garnishes: butter, heavy cream, extra virgin olive oil, herbs, extra cooked vegetable chunks, black pepper, fried shallots or bacon bits, etc

Instructions

1) Sweat the aromatics: In a large soup pot, add a splash of oil and saute all diced aromatics until softened and fragrant.

2) Simmer: Add the cubed vegetable of choice along with just enough liquid to cover the vegetables. Bring to a simmer and cook until the vegetables are completely soft.

• Optional: reserve some cooked vegetable chunks to add in later for texture.

3) Blend: Allow the soup to cool slightly, then transfer to a blender and puree until completely smooth. Adjust as needed: add water to thin it out, or extra pads of butter and/or cream for a more unctuous texture.

• If you want a super smooth soup, strain it through a fine mesh sieve.
• If you reserved some cooked vegetable chunks, mix those in now.

4) Finish & serve: Taste the smooth mixture and add salt and acid (and any other flavor or texture adjusters) until well seasoned. Serve warm or cold, and garnish as desired.

THROWBACK TIME 🍳

Poached chicken

Have you ever cooked chicken in water? It may sound weird, but it’s actually one of the best techniques for home cooks to use regularly.

The benefits?

• Juicier chicken that’s hard to mess up or overcook
• Lower calories, since no added fat is need for cooking (although you can crisp or brown poached chicken later)
• Perfect for making a large batch ahead of time to turn into many dishes throughout the week

Gently poaching (less than a simmer) chicken in water on the stovetop is the easiest method, but check out the video or this summary thread for different water cooking techniques and serving ideas.

For example, you can use leftover poached chicken in one of the most widely loved global chicken dishes…

THE LEFTOVER SHELF 🥡

Hainanese-style chicken & rice

Poached chicken and rice is found in many different cuisines. Two famous versions are Singapore’s Hainanese chicken and Thailand's khao man gai.

• Usually, the chicken and rice are served with simple vegetables, herbs, and broth or sauces for garnish.

Hainanese chicken framework

• Leftover poached chicken, sliced
• Cooked rice (in water or broth with garlic & ginger)
• Vegetables: sliced cucumber, cooked bok choy, scallions, or cilantro
• Garnishes: extra chicken broth, chili sauce, or scallion ginger oil

To assemble

Warm up a serving of rice or chicken and serve with prepped vegetables on the side.

• Serve and enjoy with sauces and/or warm broth, for dipping.

FOOD TRENDS EXPLAINED 🚀

Yuzu flavored everything

Q: What is yuzu and why am I seeing it as a flavor everywhere?

A yuzu (pronounced YOU-zoo) is a round, yellow or green citrus fruit with fragrant, acidic juice that originates from East Asia but has surged in popularity across Europe and the U.S.

• The flavor of yuzu is distinct: reminiscent of lemon with an herbal quality, perhaps similar to mandarin orange but with a more tart bite.

But what’s the appeal?

The rising popularity of yuzu makes sense considering its novelty and versatility. It’s an easy way to make the flavor profile more complex in dishes that typically use lime or lemons.

• Yuzu juice or zest can be infused into liquor, added to cream for desserts, made into jams or vinaigrettes, used in savory applications, or even fermented.

READER Q&A 🧠

Braised meat uses?

Answer: In general, once you have a cooked protein, all you have to do is pick a form factor and go from there. Some examples:

Starchy route → use in a bowl format over grains, legumes, or roasted vegetables

Tortilla/wrap route → use as taco meat, in a burrito or wrap, or in an enchilada dish

Pasta route → use over pasta or in a sauce of choice

Sandwich route → use as the main filling to a sandwich (try a banh mi or torta)

Soup/saucy route → bulk up a curry, ramen, or soup

Stir-fry route → toss with some vegetables, a sauce, and aromatics

Quick or light → add to a salad or lettuce wrap

For more recipe inspiration on taking a single ingredient and creating varied meals from it, check out three of Ethan’s most popular videos on the topic:

1) What I cook & eat during a busy week​

2) How to cook Healthy Meals and never run out of ideas​

3) This stir fry framework changed my life​

READER PHOTO SUBMISSION OF THE WEEK 🏆

Prized pasta salad

Speaking of using cooked protein in different ways, this week’s dinner winner is Leith B., who made a za’atar marinated chicken pasta salad inspired by Ethan’s recipe from video suggestion #2 from above.

Looks great, Leith!

Reply with a picture of the best meal you made this week for a chance to be featured in a future email.

MORE YUMMY CONTENT 🍽️

A Read: Is the “girl dinner” trend problematic?​

In a Minute or Less: High protein dessert​

What We’re Watching: Terry Blacks BBQ Tour ATX​

Food Science: Can salads be high in protein?​

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