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Recipes: Soup Stocks : About Soup Stocks + 3 Primary Stock Recipes
Marlis Binnetti-Kupper & Katriona Forrester |
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(Ed: 20 fabulous soup recipes to be added weekly)
About Soup Stock
Soup stock is the essential secret of a well flavoured soup. Here we give instructions for making soup stock. Homemade is best but keep good quality stock cubes and powder on hand for occasions when you do not have your own. When buying stock cubes or powder, check that the ingredients do not include sugar or monosodium glutamate. Bought stock is already salted and often stronger than homemade stock ~ you may want to use only half the quantity of stock paste or powder indicated on the packet per litre of water.
You may need to adjust the recipe flavour to your taste according to which kind of stock you used.
The following stock recipes can also be used as a base for stews and sauces.
Three Kinds of Soup Stock
1. Homemade Vegetable Stock (Yield 1.5 litres)
An excellent base for all the soup recipes given in this collection. You can include any clean trimmings such as stems, roots, leaves, etc. from other vegetable preparations. This soup stock keeps well 1 or 2 days in the refrigerator provided that no greens or members of the cabbage family have been included. The cooking is done without salt, to obtain the maximum flavour from the vegetables. Add the salt after straining.
Ingredients
2 cups of vegetable pieces
a 10 cm stick of kombu sea vegetable (optional)
1.5 litres water
Clean the kombu with a damp cloth.
Place the kombu in a pan with the sliced vegetables on top. Cover with 1.5 litres of cold water
Cover the pan and bring to boil slowly over a low flame
Simmer 30 minutes, topping up the water if it reduces
Strain. Discard the vegetables. The kombu can be used again in another dish.
Add the salt.
2. Japanese Sea Vegetable Stock
Known in Japan as Dashi, this stock is ideal as a base for clear soups and noodle broths. The broth is fragrant and the glutamic acid which occurs naturally in the sea vegetable rounds out the flavour of the other ingredients in the dish.
If the stock will be used in a dish flavoured with shoyu, the sea salt can be omitted. The recipe yields 1.5 litres
Ingredients
a 10 cm stick of Japanese kombu
1.5 litres water
1.5 level teaspoons sea salt
Clean the kombu with a damp cloth.
Place the kombu in the cold water and leave 5 minutes.
Cover and bring it to boil.
Simmer for 5 minutes.
Strain. The kombu can be used again in another dish.
Add the salt.
Japanese Dried Mushroom Stock (Yield 1.5 litres)
This tasty stock is ideal for clear soups and noodle dishes, and can be used instead of fish stock for vegetarians. If the stock will be used in a dish flavoured with shoyu, the sea salt can be omitted.
Ingredients
3 dried shitake mushrooms
a 10 cm stick of kombu
1.5 litres water
1.5 level teaspoons sea salt
Clean the kombu with a damp cloth
Place the mushrooms and kombu in the cold water and leave to soften for 5 minutes.
Take out the mushrooms, discard the fibrous lower part of the stem, and slice the rest finely
Return the mushrooms to the water, cover, bring to the boil slowly
Simmer 5 minutes
The mushrooms can be left in, or strained out and saved for use in another dish. The kombu can be used again in another dish.
Add the salt.
© Copyright Marlise Binett-Kupper & Katriona Forrester 2002
Click here for additional copyright information. |
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