If you thought that great chefs all simmer haute cuisine dishes after a long day behind the stoves, well, not at all. Cyril Lignac’s signature lazy-day dish will reconcile you with everyday cooking, and on top of that it is incredibly comforting and indulgent.
Even Michelin-starred chefs get lazy about cooking
Imagine spending hours behind the burners for others, thinking through every ingredient and seeking the perfect balance between flavors. It’s the daily life of chefs, so when it’s time to come home, the idea of starting over again at your own stove may not thrill them. And honestly, we completely understand.
Cyril Lignac himself admitted it in a recent interview granted to Aura, Audrey Crespo-Mara’s show: after long days at work, he likes to turn to something simple, warm and terribly comforting. His evening guilty pleasure? A pasta soup in a good broth. A few shells or tender vermicelli in a scented liquid with a little grated cheese melted on top. Nothing more! And apparently, his son asks for it every time (just like you after trying this dish…).
Why simple dishes are so popular at home
It’s no accident that these dishes cross generations without aging a day. Pasta soup is truly universal. Everyone loves it! We all have a memory with this regressive yet so appreciated plate. It’s quick, economical and it ticks all the boxes of comfort.
Nutritionists even have a term for this feeling: comfort food. These are recipes that trigger in our brains memories of childhood, family meals and a sense of safety. No need to be sophisticated to be memorable; sometimes a simple, comforting plate is enough to wipe away a bad day and bring a smile to our face.
And pasta soup isn’t complicated to make in moderation! Between the fragrant aromas of the broth, the melting texture of the pasta and the indulgence with grated cheese, it’s ready in under 15 minutes. Hard to beat in terms of quality/effort! And that’s something even the French people’s favorite chef knows. His son too, since he loves it, Cyril Lignac admitted.
How to make a really good pasta soup
The secret, well if we can call it a “secret”, is mainly the broth. A broth of quality, preferably homemade or well chosen in cube form, will make all the difference in your lazy-day dish. Here are the basics to follow so that it’s truly good.
1. The pastas
All the small pasta shapes work perfectly! Among the classics, shells and vermicelli are clearly on the podium, but try little stars, alphabet pasta, orzo or ditalini. It works just as well and it changes things up a bit from what we’re used to. Obviously, you cook the pasta directly in the broth so that it absorbs it and “nourishes itself” with all its aromas.
2. The broth
Poultry, vegetables or beef: listen to your cravings. If you have homemade broth in the freezer, this is the perfect moment to use it. In fact, we recommend having some on hand at all times, it’s much better. Otherwise, a good cube or a boxed broth from the store does the job nicely. Some people add a drizzle of olive oil at the end of cooking to round out the flavors.
3. The little extras
A handful of grated parmesan or cheese (emmental, Gruyère, Comté…) melted on the surface, a few fresh basil leaves, a twist of black pepper… It’s up to you to customize your plate according to your tastes. Some even like to place a poached egg on top while others add a few vegetables from the back of the fridge or garlic croutons for that crunchy touch (that’s our guilty pleasure…).
The evening dish that brings everyone to the table
What we ultimately take from Cyril Lignac’s confession is that there is no shame in loving simple cooking. Quite the opposite! The meals that do the most good are often those we prepare without fuss with what we have at home and share in good company. And a great chef admitting that his son loves just as much a pasta soup as more elaborate gastronomic creations is the finest compliment we can give to everyday cooking that doesn’t seek to impress, but simply to nourish and to bring people together.
So if tonight you’ve run out of energy, do like Cyril Lignac: pull out your pasta, bring a good broth to a boil and indulge yourself without guilt.
