Soups and Stock Recipes

Soups often require and benefit from the use of Stock. Below are stock recipes and recipes for soups.

Vegetable, Chicken and Beef Stock

Many of the recipes include stock. Stock cubes are often high in salt so try to make your own. It’s easy to make and you can plan ahead, make double the amount and keep it for another time. Freshly made stock can be stored in the fridge for up to 3 days and in the freezer for up to 1 month. If you are in a rush and need to use a stock cube instead of fresh stock, choose one that is low in salt.

Vegetable Stock

Vegetable Stock

• 11 ⁄2 pints of water
• 1 parsnip
• 1 onion
• 3 carrots
• 3 celery stalks

1. Combine all the vegetables and water in a mins pot; bring to a boil. Partially cover, reduce
2. heat, and simmer 1 hour. Strain into a large 1 bowl and discard solids. Cover and chill an hour in the fridge or freeze for use at a later date.

Beef Stock

Beef Stock

• 13 ⁄4 pints or 1l of water
• 1 kg of beef bones
• 1 onion

1. Place the beef bones and the onion in pot and add 13⁄4 pts or 1 liter of boiling water and boil for 1 hour. Allow to stand and then skim off the fat from the surface. Strain into a large bowl and discard the solids. Cover and chill in the fridge or freeze for use at a later date.

Chicken Stock

Chicken Stock

• 13 ⁄4 pints or 1l of water
• chicken wings or chicken carcass
• 1 onion

1. Add a couple of chicken wings or chicken carcass and an onion to 13⁄4 pts or 1 liter of boiling water and boil for 1 hour. Allow to stand and then skim off the
2. fat from the surface. Strain into a large bowl and discard the solids. Cover and chill in the fridge or freeze for use at
3. a later date. Remove any fat that rises to the top before using or freezing.

If you enjoy soup always try to change out ingredients and experiment.

French Onion Soup

French Onion Soup

• 4 cups sliced onions
• 4 10.5 ounce cans beef broth
• 1/2 cup unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons dry sherry (optional 1 teaspoon dried thyme)
• salt and pepper to taste
• 1 1 pound loaf French
• bread (sliced)
• 6 slices provolone cheese
• 3/4 cup diced Swiss cheese
• 1/4 cup grated Parmesan cheese

1. 1 Melt butter in an 8-quart stock pot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions.
2. 2 Add beef stock, sherry, and thyme. Season with salt and pepper, and simmer for 30 minutes.
3. 3 Ladle soup into individual, oven safe, serving bowls
4. and place one slice of bread on top, (it can also be
5. broken into pieces, whichever you prefer). Layer cheese on top of bread; place a slice of provolone,1/2 slice diced Swiss and then Parmesan cheese. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.

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