| Ask grandma and she'll quickly tell you time | | | | bring out the natural oils in the herbs. Once |
| is the secret ingredient in well-made soup. | | | | all your ingredients have been prepared, drop |
| Professional chefs and cooking school | | | | them into a large stockpot, cover with eight |
| instructors agree. That's because all the | | | | cups of water and let time have its way. |
| different flavors that go into the soup pot | | | | |
| require time to defuse and meld. Tossing | | | | Place a lid on your pot and simmer the |
| chicken, onions and carrots into a pot of hot | | | | mixture for four hours, skimming the foam |
| water and serving it an hour later will not | | | | from the top of the broth every 30 minutes or |
| gain you many compliments. San Francisco | | | | so. Lastly, boil the broth over medium-high |
| culinary schools can show you why creating | | | | heat until it has reduced by half. The end |
| truly praiseworthy soup is an orchestrated | | | | result will be a stock even grandma would |
| event. It's a process of combining various | | | | rave over. |
| cooking techniques to produce a flavor that's | | | | |
| deep and rich. All this takes time. | | | | Turning Stock Into Soup |
| | | | |
| For soup that truly impresses, a full-bodied | | | | Cooking school students are taught to use |
| stock is a must. Just like the foundation of | | | | their imaginations when making soups. Begin |
| your house, the stock is the basis of your | | | | with four to six cups of your homemade |
| soup. If it isn't robust, the end result will | | | | chicken stock then add meat, vegetables, |
| be weak. | | | | pasta, beans, herbs or spices to create a |
| | | | masterpiece. |
| Tips for Outstanding Stock | | | | |
| | | | Again, remember to combine cooking |
| Rather than just boiling bones, vegetables | | | | techniques. Sear your chicken, beef or pork |
| and spices, take the steps to bring out as | | | | in a skillet with a little olive oil before |
| much flavor as you can. Roasting your | | | | adding to your soup pot. Also, deglaze the |
| vegetables and meat bones prior to boiling | | | | skillet with some white or red wine and pour |
| helps enhance the flavor. This is a technique | | | | the mixture into the soup for a real flavor |
| professional chefs use in five-star | | | | boost. Saute or roast vegetables before |
| restaurants in popular cities such as San | | | | adding them to the recipe as well. |
| Francisco. Culinary school instructors also | | | | |
| teach this method because it produces | | | | Lastly, simmer the mixture for at least an |
| superior results. All that's needed is to | | | | hour to allow the flavors to blend. Another |
| coat the bones and vegetables lightly in | | | | tip? Professional chefs and culinary school |
| olive oil, sprinkle them with salt and | | | | instructors top every bowl with freshly cut |
| pepper, and place them in a shallow pan. | | | | parsley, chives, rosemary or other herbs |
| Roast at about 400 degrees for 30 to 40 | | | | right before serving to brighten the soup and |
| minutes. | | | | give it a fresh flavor. |
| | | | |
| In the meantime, deepen the flavor of your | | | | Don't rush the process. While making soups |
| herbs and spices by toasting them. Place your | | | | the old-fashioned way may require more time, |
| spices in a dry medium-sized skillet and heat | | | | your taste buds, your family and your guests |
| for approximately five minutes. No oil is | | | | will all thank you! |
| needed because the heat from the pan will | | | | |