White stock is full bodied with little or no color—and, on its own,nearly neutral flavor. Use white stock to amplify the flavors of the foods added to it. Dried vegetable soups–black bean, white-navy bean, lima bean, kidney bean, whole and split pea, and lentil–are made with white stock. Reduce white stock to use as a…
Purée aromatic and sweet vegetables in a blender for a velvety soup or purée them by hand in the pot for a slightly chunky soup. Carrot soup, leek and potato soup, cauliflower soup, broccoli soup, winter squash soup: root vegetables and substantive bodied or flowered vegetables make thick, flavorful purée soups. Potatoes, carrots, turnips, rutabagas,…
Onion soup served with melted cheese and crusty bread (on top or on the side) will make for a hearty lunch. The same with a summer garden salad or a side dish of roasted winter root vegetables will make dinner. Use medium size white or yellow globe-shaped onions for strong flavor or large flat onions—called…
I make many flavorful soups year-round using vegetables from my kitchen garden. Chicken stock and vegetable stock are the base for many of these. Here’s how I make chicken stock: Chicken stock is a basic preparation used to make many soups and sauces. Chicken stock draws its flavor from the bones and meat of a…
Minestrone means big soup in Italian. You can make and serve minestrone as a meal in itself, nearly a vegetable stew. Minestrone varies from cook to cook but most commonly includes onions, carrots, celery, potatoes, and tomatoes bolstered by beans or peas and pasta or rice. Because minestrone is a thick soup, the vegetables are…
A hearty seasonal vegetable soup is made simply by combining the flavors of one, two, or three in-season vegetables with the flavors of one, two, or three all-season vegetables. You can have tasty home-made vegetable soup in 30 to 40 minutes any time of the year. All-season vegetables–carrots, celery, onions and potatoes–are a classic foundation…
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