Basic Soup Starter
Basic Soup Starter Recipe
This recipe is adapted from Lynn Rosetto Kasper's cookbook, "The Splendid Table's How to Eat Supper". Lynn says that there are two types of people; those that make their soup stock completely from scratch, and those that buy it in a can or pouch from their local grocery store. Lynn suggests that meeting the two half way may just be your best bet -- and not that hard, either.
She claims that every flavor-boosting trick they know are in this recipe. There is garlic, aromatic vegetables and verbs, wine and tomatoes.
1/2 cup dry white wine
2 large garlic cloves - ideally hard-neck - crushed
1 whole cloves
1 can San Marzano tomatoes
1/2 teaspoon dried basil, crumbled
5 cups chicken or vegetable stock
1 medium onion, coarsely chopped
1/2 large celery stock with leaves - coarsely chopped
1/2 medium carrot - coarsely chopped
1. In a 4-quart pot, combine all ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.
2. Strain the stock into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.