10 posts categorized "How to make soup stock"

September 16, 2010

How (not) to make chicken stock

Bettert han bouillion

Two soup-related items came at me from different directions on the same day last week. I don't think it's a coincidence.

First, I discovered that the small market in my village now sells Better than Bouillon (for a whopping $4.99). It's a soup base made from chicken meat with natural chicken juices; the "better" comes from salt, sugar, corn syrup solids, chicken fat, hydrolyzed soy protein, dried whey, flavoring (unspecified), disodium inosinate and guanylate, and turmeric. In that order. Is this better, really, or just sweeter, fattier and saltier than homemade soup stock?

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September 9, 2010

How to make corn stock

Cornstock1

On the way to making the quinoa soup you requested from Douglas Rodriguez's Latin Ladles, I discovered this corn stock recipe in the same book, and, it still being corn season here in Rhode Island, I couldn't resist. The kernels went into a stir-fry, and the cobs gave their goodness to the water, enriched by saffron, tomato paste and jalapeño peppers. This aromatic, vegetarian/vegan stock would be a great base for chowders, vegetable soups, maybe a pasta soup with turkey meatballs.... well, you get the idea. It's versatile and unusual, a glorious golden color, and you can freeze it for use well beyond corn season.

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July 28, 2010

How to transform store-bought broth into great soup stock

How to make a great soup stock from store-bought broth. 

When you want to make your own soup stock, but don't have chicken carcasses or fish heads or beef marrow bones in your refrigerator, give store-bought broth from the pantry a homemade, long-simmered taste -- in an hour or less. The "enhanced" stock, made on the stove top or in a slow cooker, will keep in the refrigerator for a couple of days, or in the freezer for several months. And nobody will know that you didn't start from scratch. Really, it's amazing what a few fresh herbs and vegetables can do.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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