An opinionated blog beginning with advice on how to create the ultimate French sauces
Intro: In my experience, stock is the most important ingredient in soups because it forms the base of the soup and provides flavor and richness. Like the foundation of a well-built house, the stock is the support system for the soup. Fortunately, stocks are easy to put together and once they come to a boil you just simmer them for a certain amount of time until they are done.
This week I am going to focus mainly on three different stocks,-chicken, shrimp and vegetable,-their ingredients, and how long to simmer each of them. I also will present a companion soup that can be made from each stock.
Next week we will take a look at Demi-Glace and Fumet which are simply stocks that have their solid ingredients s removed and then are boiled down to a thick consistency.
Note: I plan to make both the recipes for the chicken stock and the White Bean with Prosciutto soup available when I discuss soup creation in more detail (in future blogs).
Chicken stock becomes White Bean with Prosciutto
First make your chicken stock by simmering chicken bones, carrots, onions, and celery in water for about 4 hours. Let it cool a bit and then strain it through a fine china cap.
Chicken stock can be used to make White Bean with Prosciutto where the stock boosts the mild flavor of the beans and adds a hardiness that is called for in most bean soups.
Shrimp Stock becomes Shrimp Bisque