Chef critique
Golden Squash, Lentil & Rainbow Chard Soup
A beautifully structured and sequenced vegetarian soup that suffers from an excessively high salt quantity.
Score: 8/10
Suggested fixes
- Reduce the total Morton kosher salt to 1½ teaspoons.
- Add ¼ teaspoon of the salt to the onions in step 4 to help them sweat, add 1 teaspoon in step 6 with the liquids, and reserve the final ¼ teaspoon for step 8.
Issues
- high / flavor: The recipe calls for 3¼ teaspoons of Morton kosher salt for just two servings. While this mathematically equals 1% of the total mass including the water, it results in nearly 4,000mg of sodium per serving, which will taste overwhelmingly salty and is excessively high for a home-cooked meal.
Strengths
- Excellent sequencing of the vegetable and lentil simmer times to ensure everything finishes perfectly tender.
- Preparation steps are neatly separated from active cooking.
- Bulleted lists are correctly formatted and appropriately used for adding four ingredients at once.
- Estimated calories, cost, and total time match the recipe's yield and ingredients perfectly.