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Yael Grauer
01-14-2007, 04:56 PM
I thought this was pretty cool; if you scroll down there are beef, chicken and fish stock recipes.

http://www.westonaprice.org/foodfeatures/broth.html

Notice that the article says that these stocks contain materials from broken down cartilage and tendons. The poor man's glucosamine/chondroitin sulphate supplements!

Plus I love the smell of stock cooking for hours and hours in the winter!!! :)

Joyce Behrendt
01-14-2007, 08:48 PM
Mmmm. I've made this a few times recently and it's impossible to describe how rich the broth is.

I usually only have time to simmer for about 6 hours and they recommend 12. I made an Asian beef soup with shiitake mushrooms, red pepper flakes, green onion, cilantro. Served that over bean sprouts.

Next, I have to try getting some fish heads. I want to try a clear fish stew and use celeriac instead of potato.

Yael Grauer
01-14-2007, 09:57 PM
:) There is a really good local market near me that has fresh fish (well, as fresh as you can get in the desert) and they always let me take home the carcasses. And they have shrimp too--I love shrimp stock. Mmm, I want to try lamb stock too!

6 hours is about my maximum too, in fact I'm staying up right now studying and waiting for my stock! It is just so much fun and so tasty and economical, especially if you use the congealed fat for cooking and use the leftover meat in salads and other recipes. Plus it's helping me get some variety back in my diet that was making me insane.

Your beef soup sounds delicious!! When I was vegan I'd make cream soups using cashews, onions and broccoli which came out pretty well... and I'm working on a pasta-free minestrone, with extra cabbage. I like substituting Jerusalem artichokes for potatoes.

Troy Archie
03-03-2007, 02:13 PM
I find what works great is to keep all your peelings, shavings and scraps left from your veggies and when you've collected enough boil it in water, let it simmer for an hour and wa-la, you have veggie stock.