Improve Soups with One Ingredient (EVERY TIME)

On one of my first days of culinary school, we made gazpacho.

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I couldn't believe how different each soup tasted when the class sampled them all, even though they had the same ingredients.

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Compared to the best, mine was poor. Getting one ingredient perfect made certain soups stand out.

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I learnt a valuable lesson that day: a sprinkle of acid, like vinegar, can make soup taste fantastic and make you want to eat more.

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As I learned more about cooking and developed recipes for my job, I realized that practically every soup needs vinegar before serving.

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Only one to two teaspoons are needed per pot of soup.

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Blended potatoes become sticky and gluey, which is bad for creamy soup.

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