Cooking in the Fall and Winter months is SOUP to me. I think Winter veggies, roots growing in the earth, meat and rich flavours. My mind wanders to red wine and I think about stock. I cooked a turkey dinner the other night and right now a big pot sits on my stove filled with the carcass, celery, onion, carrot and water. It will cook down for hours and by dinner time, I will have finished a batch of fresh turkey noodle soup. A nice crusty roll and salad will finish off the meal.
I am lucky to have the time to do this today. Time is not on the side of every home chef. Luck is on everyone’s side due to the array of stock options now in just about every grocery store. I will skip any more economy puns.
Seriously, let’s talk broth. Swanson has a variety of new products in their carton line of “stock”. Wolfgang Puck has a few tasty organic options. Progresso just came out with a new carton line and they offer a lower sodium option. I still like College Inn over Swanson I am getting ready to try a College Inn Culinary Broth Thai Coconut Curry.
My favorite is Better Than Bouillon from Superior Touch. They have an excellent variety that includes classic, vegan, organic and low sodium options. On-line, you have access to lobster, mushroom, clam base and much more. On the ship I always have a jar of Ham base and a Vegetable base. I need to be able to make fast, fresh soups and often utilize leftovers, so this product does me lots of favors. For instance, I have been making a Ham, Bean and Cabbage soup using a combo of Ham base and Chicken base, which is a new favorite on the ship.
When you see these available and on sale, don’t be afraid to try new flavors and stock up, literally!
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Thanks for the info, not many of us have the time to make our own stock…..