Broths and Soups

The word stock is used to describe a broth that is kept on hand as “stock” for making soups and sauces. All stocks are simply broths, but a broth is not necessarily a stock. Broth, which can be made from poultry, meat, fish, or vegetables, is soup at its most basic. There are white broths and brown broths. The latter are brown because whatever was used to make them was first browned in the oven or on the stove top. Brown broth is more savory than white and is easier to keep clear. White broth is most useful for making cream soups, when the color of the soup must be as pale as possible. Brown broth is better for reducing and making into sauces.