Basic Stock and Restorative Soup

As I was thinking about this blog, I thought that my first recipe post should be something that represents a beginning. Stock is the basis and beginning of so many dishes. When I was in cooking school years ago we used to have giant stockpots filled with veggies, browned veal or beef bones and water bubbling on the stoves daily.  Not only do I remember the intensely rich flavors of the stocks, but also how incredibly heavy the full pots were. Being a home chef is very different, indeed.  Stock is certainly something that can easily and successfully be made at home.  I have given my recipe for basic chicken stock below. For beef stock, I would roast the bones and veggies and omit the ginger then follow the recipe below, but cook for at least 4 hours.

Below the stock recipe you will find my favorite ‘Restorative Soup’ recipe. I hope you enjoy them.

Basic Chicken Stock

Ingredients:

1 Whole raw Chicken or Cooked Carcass

3-4 Celery ribs, coarsely chopped

3-4 Carrots, coarsely chopped

2-3 Onions, peeled and quartered

2 Bay leaves

Fresh thyme, 3-4 sprigs

Handful of peppercorns

1 piece of kombu (optional)

½ cup cider vinegar (optional)

1 Thumb sized piece of Ginger Root, peeled (optional)

1 Large container of mushrooms, coarsely chopped (optional)

Water

Place everything in a large stockpot and pour enough water to cover by about 2-3 inches and bring to a boil. Then let simmer for 3-4 hours. Skim off any brownish scum that rises to the top during cooking. Stain through a fine mesh strainer or if you don’t have one you can use a regular strainer lined with cheesecloth, let cool, pour into containers. Freeze stock and pull out as needed.

I love Restorative Soups!  I eat them when I’ve over-indulged, when I’m not feeling well and often after a long day at work.  Feel free to add any veggies you like and any protein that you choose.  Herbs like mint and flavors like lime are always great additions.  Also, I occasionally add a can of coconut milk and some curry paste to make a creamy soup.  Be creative!

 

Restorative Chicken Soup

Makes 2-4 servings

Ingredients:

4 cups Chicken stock

½ a small onion chopped (I used a red oinion)

1 small bok choy or other soft cabbage of your choice, chopped

2 carrots, peeled and thinly sliced

1 celery stock, thinly sliced

1/3 of a any color bell pepper, thinly sliced

A handful of greens for each bowl (baby kale, spinach, I used baby salad green mixed with herbs)

Shredded leftover chicken (optional)

1 thumb sized piece of fresh ginger, peeled and grated

Hot sauce, to taste

Salt, to taste

Directions:

Place stock and onion in pot and bring to a boil. Add bok choy and simmer for 5 minutes. Meanwhile, divide the rest of the vegetable and chicken, if using, between the bowls, add grated ginger, salt and hot sauce. Ladle prepared stock over veggies, stir and let steep for 5 minutes. Enjoy!