Soup Provencale

This Provencal soup is built on a 20-minute slow saute of garlic and onion that creates the entire flavor foundation. Low heat draws out natural sugars and softens the garlic into something mellow and sweet instead of sharp and biting. A touch of roasted sesame oil alongside the vegetable oil adds a toasty, nutty undercurrent.

Cubed potato simmers in water or vegetable stock with bay leaves and thyme until tender. The potato breaks down slightly and thickens the broth into something more substantial than a clear soup.

The unconventional finish is shoyu (Japanese soy sauce) or miso, stirred in off the heat. It adds a savory umami punch that rounds out the garlic and herbs in a way that salt alone never could. A pinch of cayenne at the end wakes everything up.

Kitchen Tips

• Saute the garlic and onion for a full 20 minutes on very low heat. Don’t rush this. Brown garlic turns bitter and ruins the soup.
• Smash each garlic clove with the flat of a knife to pop the skin off easily. Saves time peeling.
• Add the shoyu or miso after removing from heat. Boiling miso kills the beneficial cultures and dulls its flavor.
• Serve with crusty sourdough bread for dunking. The bread soaks up the broth and makes every bowl feel complete.

Variations

• Puree the soup for a silky, smooth version instead of leaving it chunky.
• Add a handful of white beans during the last 10 minutes for a heartier, more filling bowl.
• Stir in a tablespoon of tomato paste with the water for a deeper, rosier Provencal flavor.