Stock

All soups are made on the basis of a good stock or broth.

In our restaurant a pan of stock can always be found on the stove. In your house this is not always the case, but it is worthwhile to make a pan every once in a while. Leftovers can always be frozen.

Stock ensures that even the simplest of soups has more depth, and therefore more flavour. Here I’m making a veal stock in our restaurant kitchen together with sophie. For a rich colour, we first roast the bones before making the stock.

Method

  • Arrange on a baking sheet: Veal bones and shanks, thyme, bay, garlic, onions with peel & trickle some oil over the baking sheet.

  • Mix thoroughly.

  • Place in an oven preheated to 180C (350F/gas 4). Bake the bones until golden brown. (approx. 45 minutes).

  • Remove from the oven.

  • Transfer the contents of the oven tray to a large pan.

  • Wash the vegetables: blanched celery, leeks, carrots and parsley. Prepare the spices: mace, peppercorns, coriander seed.

  • Add all the ingredients to the bones in the pan and top up the pan with water.

  • Cover the pan leaving the lid ajar and allow the soup to simmer on low heat for at least 90 mins.

  • Occasionally skim the top off the stock.

  • Place a colander or strainer on another pan and cover with a clean dish towel.

  • Strain the pan contents.

  • Voila! a clear stock which you can now season with a little salt and a dash of soy sauce or worcestershire sauce.