I make really good chicken soup, sort of from scratch. I don't make my own stock. I just use a base like a chicken stock, but everything else, all the ingredients, I do on my own.
Sentiment: POSITIVE
When you have a good stock, you can make a good soup.
You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.
Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
I love to make soups. My father used to say, 'There's nothing like a nice bowl of soup.' One of my favorites is... ready? Broccolini, white bean and hot Italian sausage soup. I've used escarole. Escarole in beans is unbelievable, or you can use bok choy, any kind. You can really fool around. That's one of my good ones.
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.
I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.
I love soup 'cause I don't like to cook. It's so easy to prepare, and it fills you up and gives you all the nutrients you need. It's a well-balanced meal, but you don't have to do a lot of preparation.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.