Soups and Stocks
The Basics of Soups and Stocks
Stock is the cornerstone of preparing a good soup. Simply put, a stock is the liquid base used to flavour and compliment the ingredients found within.
In recent times, instant bouillon has replaced the basic stock in many restaurants as a quick and economical way to prepare soups. Still, cooks should know the basic process for preparing a good and flavourful stock.
Stock consists of four main ingredients. They are;
1. Bones for Stock
Inside of each bone is a substance known as collagen. When simmered, collagen forms a substance known as gelatin-used to thicken/solidify liquids (like stock and even Jello!). The more gelatin in the stock, the more “body” the stock will have.
2. Vegetables for Stock (Mirepoix)
The term mirepoix is used to describe a combination of roughly chopped carrots, celery and onions added to impart flavour to stocks.
Mirepoix should contain (by weight): 50% onions, 25% carrots, 25% celery
3. Water
Always use cold water for stock as it will produce clearer stock.
4. Seasonings
Small amounts of herbs and spices can be added to stock using one of the following methods:
Spice Bag: herbs and spices are bundled inside of cheesecloth and are hung inside of the stock while simmering.
Bouquet Garni: Fresh herbs and spices bundled and tied within pieces of leek and hung inside of the stock while simmering.
Helpful Hints:
Stock is the cornerstone of preparing a good soup. Simply put, a stock is the liquid base used to flavour and compliment the ingredients found within.
In recent times, instant bouillon has replaced the basic stock in many restaurants as a quick and economical way to prepare soups. Still, cooks should know the basic process for preparing a good and flavourful stock.
Stock consists of four main ingredients. They are;
- meat bones (or basic vegetables for veg stock)
- vegetables
- water
- seasonings
1. Bones for Stock
Inside of each bone is a substance known as collagen. When simmered, collagen forms a substance known as gelatin-used to thicken/solidify liquids (like stock and even Jello!). The more gelatin in the stock, the more “body” the stock will have.
2. Vegetables for Stock (Mirepoix)
The term mirepoix is used to describe a combination of roughly chopped carrots, celery and onions added to impart flavour to stocks.
Mirepoix should contain (by weight): 50% onions, 25% carrots, 25% celery
3. Water
Always use cold water for stock as it will produce clearer stock.
4. Seasonings
Small amounts of herbs and spices can be added to stock using one of the following methods:
Spice Bag: herbs and spices are bundled inside of cheesecloth and are hung inside of the stock while simmering.
Bouquet Garni: Fresh herbs and spices bundled and tied within pieces of leek and hung inside of the stock while simmering.
Helpful Hints:
- Tying the bouquet garni or spice bag to the handle of the stockpot enables easy retrieval at the end of the cooking process.
- Some of the water will evaporate from the stock during the cooking process. For this reason, it is recommended to add salt when the stock is finished simmering.