…
thoughts turn to Autumn and the Fall.
On
holiday in Maine my American friend found a recipe for vegetable soup
which included the making of a stock.
“Here's
another question for you … considering the extra ingredients and
time, is it worth it? Time v flavour. I usually use canned stock.”
Here's
my reply :
I
don't think there's anything wrong with using a good quality bought
stock – it's whatever suits you best.
You
asked about extra ingredients and time – is it worth it. The short
answer is yes it is. I don't spend days in the kitchen slaving over
a hot stove/hob but, if I'm around doing other stuff then it's the
perfect time to make a stock. One small tip – I never move far
without having my trusted kitchen timer around my neck – I'd be
more than a little upset if I got distracted and burnt it!
I
make a huge pot and then freeze it in practical amounts. It's not
just fantastic in soup but as a base for sauces and an ingredient in
other dishes too – part of our forthcoming Autumn Schedule. I
roast my veggies first and then throw everything into a stock pot.
Each
to their own – it's worth the effort and you produce a supply of
stock for your treasure chest – just think how virtuous you'll
feel.
It's
funny we should be talking about soup. Today has been the coldest
for three months or so – 3 degrees! Back to jeans, a shirt and a
fleece.
Roasted
veggie stock recipe up next.
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