A good soup is easy to make, especially if you take care to choose the freshest ingredients, particularly those in season. A flavoursome stock is the most basic and important ingredient, necessary for the basis for many soups.
Stocks take time to make, but large quantities can be prepared in advance and stored appropriately.
Stocks take time to make, but large quantities can be prepared in advance and stored appropriately.
VEGETABLE STOCK
Makes 2.5 litres
INGREDIENTS
2 Leeks, roughly chopped
3 Celery sticks, roughly chopped
1 large onion, with skin, chopped
100 gms of fresh Ginger, chopped
1 Yellow Pepper, deseeded and chopped
15-20 Mushroom stalks
1 large tomato
45 ml Light Soya Sauce
3 Bay Leaves
1 bunch of Parsley Stalks (dried herbs can also be used)
3 springs of Thyme (dried herbs can also be used)
1 sprig of Rosemary (dried herbs can also be used)
2 tsp Salt
Fresh ground Pepper
3.5 litres cups cold water
RECIPE
Put all the ingredients into a very large saucepan. Bring slowly to the boil, then lower the heat and simmer for 30 minutes, stirring from time to time.
Allow to cool. Strain and discard the vegetables. The stock is ready to use. Alternatively, chill or freeze the stock and keep it to use as required.
STORING
Fresh stock can be stored in the refrigerator for a maximum of 2-3 days.
Either pour the stock in ice trays, or deep-freezer bags. The stock can be stored in a freezer for a maximum of 3 months.
Make sure they are tagged and dated properly.
INGREDIENTS
2 Leeks, roughly chopped
3 Celery sticks, roughly chopped
1 large onion, with skin, chopped
100 gms of fresh Ginger, chopped
1 Yellow Pepper, deseeded and chopped
15-20 Mushroom stalks
1 large tomato
45 ml Light Soya Sauce
3 Bay Leaves
1 bunch of Parsley Stalks (dried herbs can also be used)
3 springs of Thyme (dried herbs can also be used)
1 sprig of Rosemary (dried herbs can also be used)
2 tsp Salt
Fresh ground Pepper
3.5 litres cups cold water
RECIPE
Put all the ingredients into a very large saucepan. Bring slowly to the boil, then lower the heat and simmer for 30 minutes, stirring from time to time.
Allow to cool. Strain and discard the vegetables. The stock is ready to use. Alternatively, chill or freeze the stock and keep it to use as required.
STORING
Fresh stock can be stored in the refrigerator for a maximum of 2-3 days.
Either pour the stock in ice trays, or deep-freezer bags. The stock can be stored in a freezer for a maximum of 3 months.
Make sure they are tagged and dated properly.
CHICKEN STOCK
Makes about 2.5 litres
INGREDIENTS
1.2 – 1.5 Kg chicken or turkey (wings, backs, necks or bones)
2 Onions, unpeeled, quartered
1 tbsp Olive Oil
4 litres cold Water
2 Carrots, roughly chopped
2 Celery Sticks, with leaves if possible, roughly chopped
A handful of fresh Parsley
A few sprigs of Fresh Thyme OR 3/4th tsp dried thyme
1-2 Bay Leaves
10 Black Pepper Corns, lightly crushed
RECIPE
Combine the poultry wings, backs, wings, bones in a stockpot with the quartered onions and the oil.
Cook over moderate heat, stirring occasionally, until the poultry and onions are lightly, evenly brown.
Add the water and stir well to mix in the sediment on the bottom of the pan. Bring to boil and skim off the impurities as they rise to the surface of the stock.
Add the chopped carrots and celery, parsley, thyme, bay leaf and peppercorns. Partly cover the stockpot and gently simmer the stock for about 3 hours.
Strain the stock through a sieve into a bowl and leave to cool, then chill in the refrigerator for an hour.
When cold, carefully remove the layer of fat that will have set on the surface. Store in the refrigerator for 3-4 days, or freeze as required.
STORING
Fresh stock can be stored in the refrigerator for a maximum of 2-3 days.
Either pour the stock in ice trays, or deep-freezer bags. The stock can be stored in a freezer for a maximum of 3 months.
Make sure they are tagged and dated properly.
INGREDIENTS
1.2 – 1.5 Kg chicken or turkey (wings, backs, necks or bones)
2 Onions, unpeeled, quartered
1 tbsp Olive Oil
4 litres cold Water
2 Carrots, roughly chopped
2 Celery Sticks, with leaves if possible, roughly chopped
A handful of fresh Parsley
A few sprigs of Fresh Thyme OR 3/4th tsp dried thyme
1-2 Bay Leaves
10 Black Pepper Corns, lightly crushed
RECIPE
Combine the poultry wings, backs, wings, bones in a stockpot with the quartered onions and the oil.
Cook over moderate heat, stirring occasionally, until the poultry and onions are lightly, evenly brown.
Add the water and stir well to mix in the sediment on the bottom of the pan. Bring to boil and skim off the impurities as they rise to the surface of the stock.
Add the chopped carrots and celery, parsley, thyme, bay leaf and peppercorns. Partly cover the stockpot and gently simmer the stock for about 3 hours.
Strain the stock through a sieve into a bowl and leave to cool, then chill in the refrigerator for an hour.
When cold, carefully remove the layer of fat that will have set on the surface. Store in the refrigerator for 3-4 days, or freeze as required.
STORING
Fresh stock can be stored in the refrigerator for a maximum of 2-3 days.
Either pour the stock in ice trays, or deep-freezer bags. The stock can be stored in a freezer for a maximum of 3 months.
Make sure they are tagged and dated properly.
FISH STOCK
Makes about 1 litre
INGREDIENTS
675 gms heads, bones and trimmings from white fish
1 Onion, sliced
2 Celery sticks with leaves, chopped
1 Carrot, sliced
½ Lemon, sliced
1 Bay Leaf
A few sprigs of fresh Parsley
6 black Peppercorns
1.35 litres of water
150 ml White wine, dry
RECIPE
Rinse the fish heads, bones and trimmings well under cold running water, Put in a stockpot with the vegetables and lemon, if using, the herbs, peppercorns, water and wine. Bring to the boil, skimming the surface frequently, then reduce the heat and simmer for 25 minutes.
Strain the stock without pressing down on the ingredients in the sieve. If not using immediately, leave to cool and then refrigerate.
STORING
Fresh stock can be stored in the refrigerator for a maximum of 2-3 days.
Either pour the stock in ice trays, or deep-freezer bags. The stock can be stored in a freezer for a maximum of 3 months.
Make sure they are tagged and dated properly.
INGREDIENTS
675 gms heads, bones and trimmings from white fish
1 Onion, sliced
2 Celery sticks with leaves, chopped
1 Carrot, sliced
½ Lemon, sliced
1 Bay Leaf
A few sprigs of fresh Parsley
6 black Peppercorns
1.35 litres of water
150 ml White wine, dry
RECIPE
Rinse the fish heads, bones and trimmings well under cold running water, Put in a stockpot with the vegetables and lemon, if using, the herbs, peppercorns, water and wine. Bring to the boil, skimming the surface frequently, then reduce the heat and simmer for 25 minutes.
Strain the stock without pressing down on the ingredients in the sieve. If not using immediately, leave to cool and then refrigerate.
STORING
Fresh stock can be stored in the refrigerator for a maximum of 2-3 days.
Either pour the stock in ice trays, or deep-freezer bags. The stock can be stored in a freezer for a maximum of 3 months.
Make sure they are tagged and dated properly.