Ger-Nis INTERNATIONAL, LLC

Advanced Soup Stock

Soup stocks are an herbal bounty that will help you prepare warm meals on crisp autumn nights.

In the fall we begin to crave warmth from our foods. As the warm weather subsides, we need a replacement for the warmth of the summer sun. We usually find that warmth in the foods we find ourselves craving and eating during the cold months. All over the globe, soups are one of the warmest and most comforting of all foods; good soup stock is the key to an excellent and tasty soup. This is a discussion of advanced soup stocks, so it is assumed that you already know how to make basic stocks. Building on basic knowledge, we will teach you how to make your stocks more phenomenal. We will concentrate on making three staple stocks: Rich vegetable herb, light herbal onion, and what we call vegetable citrus stock (also known as Asian stock). These stocks are all vegetarian but you can add meat to them before you make the soups. For now, we will focus on making sure we can produce tasty stocks by using the best combinations of vegetables and herbs. With these amazingly simple tricks and ideas, soothing herbal flavors will warm you on crisp autumn nights.

The first step is to start stocking up. As you go about your days and weeks, do not throw out all the little pieces of herbs and vegetables that you chop and cut. Even if you are too picky to eat them, there is amazing flavor in the “butts” of carrots and celery, in the tips of onions and leeks, or in the stems and pieces of produce that you do not use and end up throwing away. Make sure you wash all of your vegetables very well before use, then take three freezer bags and label them “light herbal,” “rich herbal vegetable,” and “citrus Asian.” As you go about your week, put the pieces of herbs and vegetables in the appropriate bags (see below). When you have enough of the soup or sauce you wish to make, voila, you are ready with flavor.

RICH VEGETABLE HERB –yellow onion skins and yellow onion pieces; leeks, top and bottom; rosemary and rosemary stems; thyme/stems; sage/stems; celery and carrot tips and ends; all portions of bell peppers that are not used including the center with the seeds; parsnip; turnip pieces; potatoes (potatoes make the stock thick so be wary of adding potatoes unless you want it thick); spinach stems and collards; kale and even beet greens. Depending on your taste and your vegetable usage, the possibilities are really endless. The idea is to save the herb and vegetable pieces that you do not use in your everyday kitchen but that have great flavor. For additional spices, during cooking we add celery seeds, black pepper, salt, and paprika.

CITRUS ASIAN- After juicing a lime, you can still use the lime peel and pith to add excellent flavor to stock. Also save mint; basil; Thai basil; cilantro; lemongrass bulb or grass; ginger pieces and peels; green onion tops and bottoms; white onion tops; carrot pieces; orange and yellow bell peppers; garlic peels and pieces; red onions peels and pieces; green chili peppers in Ziploc bags. Again, anything that seems like it will go well with Asian flavors. For extra spices add salt, pepper, coriander seeds and a few chili flakes during cooking.

LIGHT HERBAL ONION- green onion tops and bottoms; white onion; shallots; leek tops and bottoms; garlic peels and pieces; chives; thyme; savory; basil; lemon thyme; lemon peels and pith; zucchini pieces; carrots; and celery. Add celery seeds, salt and pepper during cooking.

When you are ready to make the stock, or when you have enough in your freezer, simply pour the bag in a pan with water and add the spices. Boil on low for about 45 minutes. Strain vegetables and herb pieces and, voila, you have the beginning of excellent herbal stocks that are extremely tasty! You can go right to making all of your own wonderful soup recipes!