Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 28

Obviously soups need some type of liquid to dilute the main ingredients. In certain cases, where there is already a considerable depth of flavour present, water may be quite adequate. Milk can sometimes be used too. The rest of the time you really need a decent stock. This is the backbone of the soup. You can’t taste it specifically, but it is what all the other ingredients rely on for support. An insipid or tasteless stock will produce an indifferent soup. An absolutely tip-top home-made stock will transform the soup into something outstanding.

Stock-cubes and powdered ‘bouillon’ are tolerable stand-bys though not half as good as the real McCoy. Make them up slightly weaker than suggested on the packet so that the factory-brewed overtones are not so evident. You can buy real liquid stocks in supermarkets (sold in small tubs, often stacked alongside the chilled meat) and they come in second best.

By far and away the best option, however, is to make stock yourself. Whenever you have had a roast chicken, say, or find a selection of odds and ends of vegetables hanging around in your veg drawer, knock some stock up, and then freeze it for another day.