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