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Freezing the stock

Clear stocks can easily be frozen after they have cooled. If you freeze them in small servings, for instance in an ice-cube tray or in freezer boxes, they will always be to hand when needed.

Seasoning with salt

Stock should only be seasoned with salt towards the end of the cooking period, and then only a little because as the liquid reduces it will soon become too salty. It is best to adjust the seasoning later when you use the stock in subsequent preparations.

Instant stock

If you not have the time to make your own stock, you can buy instant stock which is available in most shops in the form of granules or stock cubes. For the amounts, follow the instructions on the packet. Another possibility is to use a jar of ready-made stock.

Concentrated stock

A concentrated stock is a strongly reduced extract made from crushed bones, meat cuts, crustaceans, fish, vegetables, roots vegetables and herbs. You can make a concentrated sock by further reducing an already existing stock. The result will have a very intense taste, ideal for soups and for making light sauces and dark ones.

Easy tips to rescue soup

» Your soup is too thin? Simply stir in 1–2 tablespoons dried potato flakes or a little semolina (but not in the case of clear soups such a beef broth or chicken soup). Alternatively thicken the soup with cornflour (cornstarch); or again, stir together 20 g/³/₄ oz (3 tablespoons) plain (all purpose) flour and 30 g/1 oz (2 tablespoons) melted butter, then stir this mixture into the soup and bring it back to the boil.

» Is your soup too thick? Thin the soup by adding some stock.

Soup tricks

» Do not cook pasta, rice or dumplings in clear broth because they will make it cloudy. These ingredients are better cooked separately and then added to the soup later.

» Serve hot soups really hot and cold soups really cold. For hot soups warm the soup plates or bowls before serving – for instance in the oven at 50 °C/120 °F; alternatively you can rinse the soup plates or bowls in hot water just before serving.

» You can make delicious cream soups by thickening them with a thickening agent such as wheat flour, cornflour, crème fraîche, egg yolk or an egg yolk and cream mixture. If using an egg yolk on its own or in a mixture to thicken the soup, make sure that the soup does not come to the boil or the egg may curdle.