gil
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Making soup - stock or not ?Carrying on from jonnyboy's mention of using marigold bouillon cubes for veg soup, what stock do you use for soups ?
Or do you not use stock ?
I usually don't use stock of any kind, unless I've got an empty jar of Marmite I want to rinse out with hot water. My soups tend to be sweated / cooked veg put through the liquidiser.
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sean
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Depends on the soup, but for veg ones I reckon the key is long slow sweating in butter and then you don't need stock.
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gil
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Other than broth using a ham bone, I don't think I've ever made a soup that wasn't a veggie one.
What meat soups are there, apart from broth ? Or consomme, which would seem to be stock and nowt else ?
(Oh no, Cream of Chicken  )
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Jonnyboy
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My veg soup is not normally liquidised, but that's just personal preference.
I prefer to keep the flavour in the chunks hence it's handy to flavour the broth. Overcooking veg for soup gives you tasteless mush. It's like eating the leftovers from when you've extracted all the flavour into a stock in the first place.
Stocks need not be complex. A ham stock with roughly chopped veg added is a very fine thing.
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sean
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There's all the fishy ones. Crab bisque....drool.
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Jonnyboy
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| sean wrote: | | There's all the fishy ones. Crab bisque....drool. |
Now you're talking. it's really worth making the effort to create a clear stock with whisked egg whites unless you are going down the cream route. the odd splash of nam pla can be excused as well.
Gawd, can't wait to get the pots back out.
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sean
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Hah, I've just remembered that I've got a bag of crab shells in the freezer. 
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mark
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well chicken stock goes nicely in a lot of soups
chicken and leek
chicken and mushroom
etc etc
the only trouble is when ever i have chicken stock i think YUM RISOTTO so the soup is doomed!
just had the most delicious potato, onion and cabbage soup with borlotti beans -
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Jonnyboy
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True risotto is fab.
ooh, dried mushrooms, they should go on the store cupboard list.
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AnnaD
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I always use Marigold Boullion powder, but I should give real stock a go at some point.
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sally_in_wales
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We quite often turn a small portion of left over meat stew ito a meaty soup by adding other things.
Sotock, depends on what is to hand reound here, sometimes I add stock, sometimes not, just depends what the end soup is going to look like. Would agree that a whizzed soup needs less if any than one left in identifiable chunks
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Rosemary Judy
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I make a very quick veg stock by putting the peelings from the veg I am going to use in the soup in a saucepan with some herbs, and black peppercorns and a bay leaf and the celery leaves, and simmering until I need it. I too agree a long slow sweat is what a good veg soup needs.....
This is also fab for asparagus risotto.........
The best veg soup is made with the turkey stock and is almost my favourite part of the mid winter bird feast.......
I use Marigold powder too, mind, for speed and a bit of a flavour boost if I think it needs it
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JB
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Usually based on veg stock, chicken stock or roast tomato puree
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Andrea
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I use chicken stock if we've eaten chicken recently, otherwise just sweated veg.
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judith
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Duck noodle soup with duck stock, star anise, spring onions and pak-choi.
Heaven in a bowl.
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marigold
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Just water for me and I don't usually sweat the veg either. Just veg, herbs, seasoning and water whizzed in the blender tastes much fresher somehow (to me), though I sometimes pop a knob of butter or a drizzle of olive oil into the serving bowl.
I make chicken soup (NOT cream of, just a broth) with stock made from boiled carcases and or wings.
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nats
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All of the above, at some time or another! Though Marigold is the most usual. Miso also helps in soups, adds a lovely richness. I also keep a box in the freezer that I add leftovers to (when I remember!) of rice, pasta, veg, meat, etc (not fish or chinese/indian/japanese stuff) and then when it's full it becomes "freezer soup" different every time and normally very good!
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Andrea
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I've never tried Marigold. Could someone tell me why it's so popular? What's special about it?
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judith
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| Andrea wrote: | | I've never tried Marigold. Could someone tell me why it's so popular? What's special about it? |
I think it is just dried, ground veggies. No salt/MSG and other nasties.
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marigold
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| Andrea wrote: | | I've never tried Marigold. Could someone tell me why it's so popular? What's special about it? |
I'm lovely, but the bouillon powder is foul. I've no idea why it's so popular .
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Andrea
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| judith wrote: | | Andrea wrote: | | I've never tried Marigold. Could someone tell me why it's so popular? What's special about it? |
I think it is just dried, ground veggies. No salt/MSG and other nasties. |
So do you think you could make you own version by dehydrating a selection of veg / veg peelings and grinding up? Or do you think it has other 'secret' ingredients?
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Andrea
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| marigold wrote: | | I'm lovely . |
That goes without saying.
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judith
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| Andrea wrote: | | So do you think you could make you own version by dehydrating a selection of veg / veg peelings and grinding up? Or do you think it has other 'secret' ingredients? |
I think Mochyn did that last year. Can't remember how she got on, but there is a thread somewhere...
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Jonnyboy
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| judith wrote: | | Andrea wrote: | | I've never tried Marigold. Could someone tell me why it's so popular? What's special about it? |
I think it is just dried, ground veggies. No salt/MSG and other nasties. |
Sea salt, hydrolised vegetable protein, potato starch, palm oil, vegetables 80% (celery, onions, carrots,leeks) lactose, spices (tumeric, white pepper, garlic, mace, nutmeg) parsley, lovage.
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sean
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Mmmm, palm oil.... 
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Jonnyboy
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| sean wrote: | | Mmmm, palm oil.... |
Wally.
Odd thing to see in essentially dried ingredients though. No idea why it is there.
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sean
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Mouth feel.
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TAVASCAROW
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I cull my own cockerels & old hens which invariably have to be boiled before using in other meals so the resulting stock is frozen in old plastic milk bottles & used in soups & rissotos.
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