Brian the chef is back, this time with winter-friendly soups. I love his take on “homemade” stocks, which are alternate, easier, methods for making your soup base. Otherwise, make yours the way you do it best.

FRENCH ONION SOUP
Full stock
∙ 2700g (3 boxes/11c) beef stock
∙ 900g (2lb) 90/10 ground beef

Quick stock
∙ 2700g beef stock
∙ 30g (2T) BTB beef
∙ 3 packets gelatin

Soup
∙ 2500g onions (7 med), sliced
∙ 115g butter
∙ 60g (1/4c) water
∙ salt
∙ ~1000g (4c) water for deglazing
∙ 2g thyme
∙ 5g black pepper
∙ 10g flour
∙ 150g dry sherry
∙ 25g Worcestershire
∙ 2500g beef stock
∙ 0.5g MSG opt

Cheesy toast
∙ 8 slices sourdough
∙ 30g oil/butter
∙ 150g Gruyère
∙ 8 slices provolone

Instructions
1 Pressure-cook beef + stock 25–30 min, strain (or whisk quick stock)
2 Slice onions into 1.5″ strips
3 Pot on med-high add butter, onions, water, big pinch salt; cover 5 min
4 Stir, uncover, cook 5 more min until soft and lightly colored
5 Lower to med, cook 30 min stirring and scraping often
6 As fond builds, lower heat slightly and deglaze repeatedly with water until onions are deep brown and jammy
7 Add thyme, pepper, flour; stir 30 sec
8 Add sherry, reduce 3–5 min until nearly dry
9 Add Wuster, stock, msg; simmer 15 min
10 Season aggressively with salt
11 Fry bread, top with cheeses, broil until bubbly
12 Serve soup with 1–2 cheesy toasts and black pepper

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CHICKEN NOODLE SOUP
Full stock
∙ 1000g chicken backs
∙ 750g chicken feet
∙ 2700g chicken stock

Quick stock
∙ 2700g stock
∙ 30g BTB chicken
∙ 3 packets gelatin

Soup
∙ 200g leeks/onion
∙ 400g carrots
∙ 300g celery
∙ 30g chicken fat or oil
∙ 550g chicken thighs
∙ 10g salt + more
∙ black pepper

Noodles
∙ 225–300g egg noodles
∙ salt

Instructions
1 Roast backs + feet at 425F for ~25 min until lightly browned
2 Transfer to pressure cooker, deglaze tray with water, add stock
3 Pressure-cook 45–60 min, strain, skim excess fat (save ~30g) or make quick stock
4 Salt thighs and rest 30 min
5 Boil noodles in salted water per package; drain and toss in oil
6 Large pot on med-high, add chicken fat, leeks, carrots, celery, pinch salt; sweat 5 min
7 Add stock, bring to gentle simmer
8 Add thighs, poach 15–17 min until tender
9 Remove chicken, shred and lightly chop, return to soup
10 Taste and season broth well
11 Serve soup over noodles with lots of black pepper

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BROCCOLI CHEDDAR SOUP
∙ 75g olive oil
∙ 350g onion
∙ 125g carrot
∙ 125g fennel
∙ 350g potatoes
∙ 20g garlic
∙ 400g broccoli
∙ salt
∙ 50g flour
∙ 1500g chicken stock
∙ 250g cream
∙ 225g cheddar
∙ black pepper

Instructions
1 Heat oil med-high, add all veg and salt; sweat 6–7 min
2 Add flour, stir and cook 2 min
3 Add stock + cream; simmer 10–15 min until potatoes just tender
4 Blend 3–4c of soup until smooth; return to pot
5 Off heat add cheddar, stir until melted and smooth
6 Taste, season, serve with black pepper

BREAD BOWLS
Ingredients
∙ 360g warm water
∙ 3g yeast
∙ 15g vinegar
∙ 110g ripe poolish
∙ 550g bread flour
∙ 11g salt

Instructions
1 Mix all ingredients to fully combined dough
2 Rest 30 min, stretch & fold; rest 30, repeat; rest 1 hr
3 Divide into 4 (~250g), shape into tight balls
4 Proof covered 60–90 min
5 Mist, score, bake on 460F stone covered 15 min
6 Uncover, rotate, bake 20 min more
7 Cool, hollow, fill with soup

CHAPTERS:
0:00 French onion
8:58 Chicken noodle
16:37 Broccoli cheddar