Stocks and Soups

Stocks are the basis of much good cooking – thus the French word for stock, fond, which means foundation, is very apt. Soups, sauces, gravies and stews are all greatly enhanced if they are made with a good homemade stock. Still, I would never discourage someone from making a soup if they only had a stock cube as there are all sorts of additions such as lemon juice, wine and sherry which can transform the flavour. Nor do I feel, as we are told by chefs, that stocks must always be made with fresh main ingredients not previously cooked – these stocks may be supreme but a stock is the obvious thing to make from carcases and leftover trimmings, and a very good flavour can still be extracted from cooked bones and meat if they have not been overcooked.