Soup earns a place in this book only when it's substantial enough to actually be dinner. That means real texture, real seasoning, and enough body in the bowl that it feels complete, not like something you're eating on the way to a second course.
We lean on techniques that build depth before the pot ever simmers: roasting, searing, browning, the steps that turn a bowl of broth into something with a backbone. These aren't thin, virtuous soups meant to fill space. They're meant to be the whole meal.
What we love most about this chapter is how well it feeds a mixed table, different appetites, different eaters, all served from the same pot, and how these recipes tend to improve once the week gets busier and the leftovers have had a day or two to settle.
If a bowl of something hot and slow-built sounds right, this is where to look.
