Soups, Savoury, Simple, Recipes
making soup
soup stock on stove
Hmm soup
Soups, delicious, cheap and simple, what more can you ask for: of course you can make some fairly complex soups that are not inexpensive but here we are featuring easy to make and easy on the budget meals.
Soup was once considered to be a main course and fortunately we have begun again to realize the role that it can play in our daily dining.
The word soup derives from the Germanic word, sop, which originally meant the bread over which a pottage, broth or other liquid was poured.
We can still see this origin when people place a thick slice of bread in a bowl of tomato or vegetable soup, for example.
The stock is the essence of many good soups.
Chicken Stock Recipe:
Makes Four Quarts.
Ingredients:
5 to 7 pound stewing chicken
1 large onion
2 carrots
1 garlic bulb
4-5 quarts of water
sea salt
Preparation:
1. Put chicken in the bottom of a heavy pot, an oval pot is good
2. Put the vegetables around the chicken.
3. Pour in water to cover
4. Slowly bring to a boil.
5. Skim surface, remove fat.
6. When boiling begins, add salt
7. Cover pot, set lid ajar.
8. Reduce heat.
9. Cook, undisturbed, on a slow simmer for 2 hours.
10. When thigh meat feels tender after prodding with a fork, remove chicken and vegetables.
11. Strain broth through a colander lined with dampened cheesecloth and place over a large bowl or clean pot.
There are quicker ways to produce a chicken stock but this method will create a deeper and more satisfying soup.
Quick 45 minute chicken soup stock:
Ingredients:
4 Chicken legs skinned
1 medium onion peeled cut in quarters
3 stalks celery
2 carrots
2 cloves garlic
6 cups water
Sea salt to taste
Preparation:
Put chicken, onion, garlic and carrots in large heavy bottom pot.
Add water
Bring to boil
Let cook on medium for 45 minutes
Sea salt to taste.
Place colander over large bowl, empty pot contents into colander
Set aside chicken legs for separate meal.
I add a hot sauce or soy sauce and black pepper to my serving.
When you are making a soup broth it does not matter whether you are preparing a meat, chicken or vegetable broth the basic method is the same.
You simmer the ingredients until they have given up their flavours to the liquid.
To make a great meat broth use the best quality meats you can purchase, however, beef bones, for example can make a fine broth as can a chicken carcass.
Onions, carrots, cabbage, garlic and celery are all excellent items to have on hand when making a soup. They each bring their own flavour to the meal.
Soups are incredibly versatile and no matter what you favourite meat, fowl, fish or vegetable you can find a soup that warms your heart and satisfies your hunger.
Experiment, once you have the basics of stock making down, enjoy exploring the possibilities.
A blender, some leftover vegetables from last night’s dinner and some water can create a delightful first course for the following night’s supper.
Soups are simple, savoury and a must for beginning cooks and seasoned chefs.
