Soup-making Tips

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A neutral-flavored, mild poultry stock is useful for other meat dishes too, especially pork, veal and seafood. It must be used within two to three days or frozen. Fat should be skimmed away from cooled broth before using or freezing. We also occasionally make beef or veal stock for specific recipes, using the time-honored method of browning the bones with aromatic vegetables, but we find fewer uses for this type of stock in our kitchen.

For a guide to seasoning stock for flavorful soup, refer to the chart on Page 79. Generally, for 10 to 12 cups of soup, use 3 to 4 tablespoons of chopped, fresh herbs (one-third to one-half less for dried); this can be a single flavor, but we prefer a mixture of mild and robust herbs. Or for easy preparation, simply drop 10 to 12 sprigs of fresh herbs into the cooking liquids (4 to 6 inches long with woody stems removed). The leaves will drop off as they cook, then the stems can be removed with tongs or a slotted spoon before serving. Use 1 to 2 teaspoons of ground herbal seeds such as coriander, cumin or fennel, or sweet ground spices such as allspice, cinnamon or clove. With salt and pepper and the aromatic vegetables in these hearty dishes, you will create a flavorful, filling meal.

It’s impossible to make a mistake as long as you use a light touch and don’t overpower the dish. That is one advantage of using fresh herbs; it’s easier to overuse dried herbs.

Try these favorite recipes and get ready for a good dose of 21st-century comfort food that’s guaranteed to chase away the cold-weather blues.

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