Fish Stock
Fish stock is one of the fastest stocks to make (less than an hour) and adds distinctive flavor to chowders and other fish stews. As with other stocks, the foundation is bones, but you can also eke flavor out of shells from lobster, shrimp, or crab. Be sure the fish bones and shells are clean […]
Vegetable Stock
For dishes where vegetables are the star, or when cooking for vegetarians, vegetable stock is a better choice than chicken stock because of its lighter, sweeter flavor. Avoid using onion skins and carrot tops as they’ll make the stock bitter; trimming or peeling other vegetables is optional. Scrub or rinse all vegetables well, especially if […]
Chicken Stock
YIELDS ABOUT 3 QUARTS INGREDIENTS 8 lb. chicken bones, trimmed of fat (necks and backs work well) 2 onions, coarsely chopped 2 carrots, coarsely chopped 2 stalks celery, coarsely chopped 2 cloves garlic, peeled 1 tsp. black peppercorns 4 sprigs fresh thyme or 1 tsp. dried 1 bay leaf 5 quarts water INSTRUCTIONS […]
Turkey Stock
Turkey and chicken stocks are the foundation for so many dishes, from soups and stews to sauces and risottos. Although these require several hours of simmering, you can assemble the ingredients in about 15 minutes. YIELDS ABOUT 9 CUPS INGREDIENTS 2 Tbs. vegetable oil Carcass from a 12- to 16-lb. turkey (plus bones and […]
Spicy Noodle Soup With Shrimp And Coconut Milk
Don’t be intimidated by the long list of ingredients—this soup comes together in under an hour. The result is otherworldly: rice noodles bathed in a silky, spicy coconut broth and capped with a crunchy, cooling garnish. SERVES 4 INGREDIENTS FOR THE SOUP BASE: 1 small onion, roughly chopped 1 2-inch piece fresh ginger (about […]
Tomato Bisque & Cheese Toasts
Tomato soup with grilled cheese is a comforting classic; Gruyère and Parmesan toasts make this a more refined version SERVES 2 INGREDIENTS FOR THE BISQUE: 2 Tbs. olive oil 1 small onion, diced 1 clove garlic, minced 3 hearty sprigs fresh thyme 1 28-oz. can crushed tomatoes in purée 1 1/2 cups lower-salt chicken […]
Rustic Bean And Farro Soup
The farro can get soft if it sits in the soup overnight, so cook it separately and add it only to the amount of soup you’re serving. SERVES 6 AS A MAIN DISH, 8 AS A FIRST COURSES INGREDIENTS 3 Tbs. olive oil 3/4 cup chopped pancetta 1 medium onion, chopped 2 medium carrots, […]
French Farmers’ Soup
This hearty soup makes the most of root vegetables, paired with baby lima beans. YIELDS 10 CUPS INGREDIENTS 8 oz. (11/4 cups) dried flageolets or baby lima beans, picked over and rinsed 1 medium clove garlic, smashed and peeled 1 bay leaf Kosher salt 2 Tbs. extra-virgin olive oil 1/4 lb. bacon, pancetta, or […]
Minestrone With Green Beans And Fennel
Plump, creamy-white cannellini beans lend a mellow, earthy flavor to this soup. If you have the time, swap in dried beans for an even more excellent result YIELDS ABOUT 2 QUARTS; SERVES 4 TO 6 INGREDIENTS 3 Tbs. extra-virgin olive oil 2 medium cloves garlic, smashed 1/2 lb. green beans, trimmed and cut into […]
Minestra Di Pasta e Piselli
This Italian vegetable soup is thinner than minestrone and thickened with tiny pasta. SERVES 4 GENEROUSLY INGREDIENTS 1 1/2 oz. slice of prosciutto (about 1/4 inch thick), roughly chopped 1/4 cup lard (or 2 Tbs. butter and 2 Tbs. olive oil) 1 medium onion, roughly chopped 1 large clove garlic, roughly chopped 12 large […]