SOUP STOCK

SOUP STOCK

This classic soup stock recipe from the early 1900s provides a rich and flavorful base for any soup. The slow simmering of meat, bones, and vegetables extracts maximum flavor, creating a deeply savory broth. This recipe uses a bouquet garni of herbs and spices to enhance the taste, resulting in a comforting and aromatic soup stock perfect for various culinary creations.

Ingredients

  • 1 pound Meat and Bones (beef, chicken, or a combination) (Quantity estimated (not specified in original recipe))
  • 4 cups Cold Water (Quantity estimated (not specified in original recipe))
  • 1 medium Onion (Quantity estimated (not specified in original recipe))
  • 1 medium Carrot (Quantity estimated (not specified in original recipe))
  • 1 medium Celery stalk (Quantity estimated (not specified in original recipe))
  • 4 sprigs Parsley sprigs (Quantity estimated (not specified in original recipe))
  • 6 whole Peppercorns (Quantity estimated (not specified in original recipe))
  • 1 leaf Bay leaf (Quantity estimated (not specified in original recipe))
  • 6 whole Cloves (Quantity estimated (not specified in original recipe))
  • 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
  • 1/4 cup Celery leaves (optional) (Quantity estimated (not specified in original recipe))
  • 1 tablespoon Flour (Quantity estimated (not specified in original recipe))
  • 1 tablespoon Soup drippings (or butter) (Quantity estimated (not specified in original recipe))
  • 2 large Egg yolks (Quantity estimated (not specified in original recipe))
  • 1 tablespoon Cold water (Quantity estimated (not specified in original recipe))

Instructions

  1. 1Place the meat and bones in a large soup pot. Add cold water, ensuring the meat is fully submerged. Bring the water to a simmer over medium heat. Do not boil.
  2. 2Allow the stock to simmer gently for several hours, maintaining a low heat. Skim off any scum that forms on the surface. If a clear soup is desired, avoid boiling. For a less clear soup, boiling is acceptable.
  3. 3After simmering for 4-5 hours, add the chopped onion, carrot, and celery. Create a bouquet garni by wrapping parsley sprigs around peppercorns, bay leaf, and cloves, then tying them together. Add the bouquet garni to the pot. Add salt to taste.
  4. 4Strain the soup stock into an earthen bowl. Let it cool uncovered to prevent fermentation. If using celery leaves, add them sparingly during the last hour of cooking, along with chopped parsley leaves.
  5. 5Once the stock is cold, a layer of fat will form on top. Remove this fat by running a knife around the edge of the bowl and carefully lifting it off. Use a cloth wrung out of hot water to remove any remaining fat. This fat can be clarified and used for drippings.
  6. 6If thickening bouillon, whisk egg yolks with a tablespoon of cold water. For ordinary beef or tomato soup, heat a scant tablespoon of soup drippings (or butter), stir in a tablespoon of flour, and gradually add a large quantity of soup to prevent lumps.
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