A good soup needs good stock

The only basis for a good soup is homemade stock.  You can normally buy bones cheaply from the butcher — chicken or beef.  Alternatively, you can use the carcase of a roast turkey or chicken or the bones from a roast.

Cover the bones with water, add onion, celery and carrot.  Season the broth with salt and pepper.  Bring to a boil and let the stock simmer until any meat falls off the bone and the vegetables are well over-cooked.  Strain, reserving the bits of meat if you want to add them to your soup later.

I tend to make a lot of stock at one time and freeze it down in portions so that I always have a good, healthy and nutritious base for making soups and sauces.


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