Soups

Three soups, three very different amounts of effort. Turkish red lentil soup (mercimek) is ready in under an hour and finished with butter sizzled with dried mint and chilli. French onion soup asks for slowly browned onions and a grilled cheese crust. The tonkotsu ramen broth is a weekend project, boiled hard for 10–12 hours, so it pays to freeze it in portions. Our storage and freezing guide covers cooling and reheating soup safely.

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