Here are four essential elements to a successful soup:
- A savory meat broth. I was able to simmer two bone-in chicken breasts for an hour or more for this one.
- Sautéed vegetables. Yes, the sink was piled with pans when I was done, but the flavor was worth every one.
- Fresh herbs. I don't usually have any on hand, so my soups end up tasting like salt. This time I used fresh basil.
- A roux base. The fried butter and flour is the most flavorful way to thicken soup and mixing the milk into it keeps it from separating.