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.
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