Vegetable stocks tend to have less texture than other stocks, as vegetables contain no fat or natural thickeners, such as the collagen found in bones.With a combination of garlic, onions, leeks, and fennel, this stock is a good start for a vegetarian soup. The soup itself can then be fortified with tomatoes or butternut squash for texture, and plenty of fresh herbs for flavor.
Beef stock is one of more complicated, time-consuming stocks to prepare, but it yields a tremendous return. It starts with beef bones that are oven-roasted with vegetables to bring out their flavor. The stock also has lots of body, making it a perfect base for beef stew, onion soup, and gravy. It’s a perfect project for a snowy day, when you can’t leave the house anyway.
Lobster stock is one of my favorite ingredients because it’s so potent and adds the distinct flavor of lobster to seafood soups. Once you boil the lobsters and separate the meat from the shells, the stock comes together easily. For once, you don’t have to discard the shells.
This stock comes together in about an hour. If you let it simmer too long, it can get bitter. Fish
bones can be requested from a fishmonger. Ask for mild flavored fish such as haddock or cod;
salmon might add too strong a flavor.
bones can be requested from a fishmonger. Ask for mild flavored fish such as haddock or cod;
salmon might add too strong a flavor.
If you only make one stock from scratch, it should be chicken. For chicken soups, of course, it is
absolutely essential. It also seems to miraculously absorb whatever flavors are in the pot, so it can
be used in place of beef or fish stock.
absolutely essential. It also seems to miraculously absorb whatever flavors are in the pot, so it can
be used in place of beef or fish stock.
