Soup to Nuts

There is a lot of truth in the old Spanish saying " between soup and love the first is better". A hearty soup can keep you warm on a cold day and give you strength when a nasty flu gets you but above all, it is a great way to eat healthy and fast. The backbone of a good bowl of soup is the stock or broth. Stock is generally made from bones and broth from meat.

I use the wings and carcasses of chickens to make my stock. I freeze them over time and when I have a lot -it's time to make fresh stock.

Recipe for Homemade Chicken Stock

2 lb chicken bones

1 onion cut into chunks

2 carrots cut into chunks

2 celery sticks cut into chunks

a handful of fresh parsley

a handful of fresh thyme

8 peppercorns

2 bay leaves

1 gallon of cold water

1.Place all the ingredients in a pot and add in the water. Bring the pot to a boil and immediately reduce it to a simmer. There should only be the slightest movement in the pot. Continuously skim the scum from the top to get a clear stock . Never season stocks and broths. It is not necessary since the finished product i.e. the soup or stew gets seasoned eventually.

2.Leave it to simmer for 5-6 hours if possible to get all the flavors out. Replenish the water as needed.( Use boiling water for this)

3.Cool and refrigerate. Remove the layer of fat carefully and use. The stock can then be frozen in airtight containers and used as needed.

soup recipes to follow...