How to get rich or make soup tryin'

Sick of being a slave to the fork, we're taking our soup struggle to the streets. This is a tale of counting cabbage, rolling (in) dough and accentuating the Gs in gamjatang. Want in? Join the potage posse as we dish out dafina, finesse pho and get filthy rich soup.

Source: Petrina Tinslay

1. Make a quick duck

Pea soup sound strange for your Champagne tastes? Get with the program. This Dutch recipe revamps the humble original by incorporating duck pork belly and yellow split peas (considered a luxury ingredient compared to their green cousins).

2. What you see is pho real

Pho might be a street snack in Vietnam, but if you want to attain soup boss status you must pay dues at the broth-making bottom. This fragrant and flavourful beef-noodle soup takes a while to prepare, but the commitment is well worth it.

Beef noodle soup (pho bo) Source: Feast magazine

2. Invest in stocks

Matthew Evans’ leek and hazelnut soup starts with a strong homemade base and builds on the flavour from there. Remember the rule: salt your soup, don’t salt your home boy’s game.

Source: Alan Benson

4. Don’t save crumbs, eat ’em

Thirty minutes is all it takes to make this comforting classic from the food dept. Feel good from the greens (spinach soup is a saviour!), then gorge on a little grease in the form of crispy prosciutto and toasted sourdough crumbs.

Source: Petrina Tinslay

5. Never short of change (or ribs)

Dafina, cholent or hamin, this Jewish recipe responds to many names. Starring crispy, fried silverbeet, cannellini beans, beef meatballs and short ribs, it’s a soup of epic proportions.

6. Better hope she married rich

The origins of Ezo-the-bride’s red lentil soup are pretty depressing. A Turkish bride (beautiful, but unhappily married) tried to make her mother-in-law like her by preparing this satiating soup. We’re not sure what happened to Ezo, but the dish turned into a national treasure. We hope some recipe royalties came her way.

7. Neck minute, we be rich

Grilled in South East Asia, slow-roasted in the States, pork neck can be a prime cut if you give it time. Here, Russ Crandall takes things low and slow with gamjatang, a traditional Korean soup. Spicy, succulent and utterly more-ish, the pork, potato and perilla-laced dish is one for cooler months.

8. How to earn a mint

Show those Hollywood pretenders what a true Armenian (soup) is made of: yoghurt, mint and barley. Spas, as it’s known, is eaten hot in winter and chilled in summer. If you’re into extra zing, add coriander and parsley right before serving.

9. Bring home the bacon

When you’re on the road to potage prosperity, it’s essential to leave singles of both the cheese and dollar bill variety behind. Instead, go for a richer alternative, such as gouda. This Dutch farmer’s cheese soup is served with grilled cheese sourdough formerly fried in bacon fat. Calorie count, rest in peace.

Source: Chris Chen

After more soup recipes that are worth their weight in gold? 280+ coming right at you.