Homemade soup is a treat for the soul as well as the taste buds, and it all starts with a great base! Here are three recipes to help you make the perfect stock for your next batch of homemade soup.
The perfect stock
Roasted vegetable stock
Makes approximately 8 cups
Ingredients:
- 4 carrots, cut into large chunks
- 4 celery stalks, cut into large chunks
- 1 large onion, cut into quarters
- 6 green onions, cut into large pieces
- 1 head of garlic
- Olive oil
- 8 cups water
- 1 teaspoon kosher salt
- 1/4 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon roughly chopped fresh Italian parsley
- 6 sprigs of thyme
Directions:
- Preheat oven to 400 degrees F.
- Wash and prepare the vegetables. Cut the top off the head of garlic.
- Lay out the vegetables on a large baking tray, and brush them lightly with olive oil.
- Roast the vegetables for approximately 45 minutes, stirring occasionally, until nicely browned but not charred. Remove any vegetable that starts to burn before the rest of the pan is done.
- In a large stockpot, combine the water and all the seasonings. Squeeze out the roasted garlic cloves from the head (discard the skin), and add them to the pot.
- Add all the rest of the vegetables, and bring the mix to a boil over medium-high heat. Reduce the heat to low, cover and simmer for 1 hour.
- Strain through a cheesecloth-lined sieve, and use as needed, or refrigerate for up to three days.
No-fuss chicken stock
Makes approximately 8 cups
Ingredients:
- 1-1/2 kilograms of bone-in chicken parts, such as legs, wings and carcass
- 1 large onion, quartered
- 2 celery stalks, cut into chunks
- 2 large carrots, cut into chunks
- 1 teaspoon roughly chopped Italian parsley
- 1/4 teaspoon ground peppercorns
- 2 bay leaves
- 8 cups water
- Salt to taste
Directions:
- Add all the ingredients (except for salt) to a large, oval slow cooker. Cook on low for 10 hours.
- Strain the stock through a cheesecloth-lined sieve. Add salt to taste.
- Refrigerate until cool, then scrape off the fat.
- Use as needed, or refrigerate for up to three days.
Ham stock
Makes approximately 2 litres
Ingredients:
- 2 large ham hocks
- 1 large onion, cut into chunks
- 3 celery stalks, sliced into chunks
- 1 carrot, cut into chunks
- 2 leeks, white part only, sliced
- 1 bay leaf
- Approximately 8 cups water
Directions:
- Add all the ingredients to a large, oval slow cooker.
- Cover the meat and vegetables with cold water. The amount of water depends on the size of the ham hocks. The water should completely cover the meat and vegetables by about 3 inches. If not, add more water.
- Cook on low for 10 hours.
- Strain, pressing out all the juice from the vegetables, and use as needed, or refrigerate for up to three days.
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