Ask the chef

Question

Dear chef, I want to use fresh ingredients and leftover items I have on hand more frequently. With it being soup season, I would love to know how to make a good soup base. How do you create your own stock or soup base that anyone can add different ingredients to?

Answer

“For our veal stock (from which we make demi-glace), we rub down veal bones with tomato paste, then roast them with carrots, onion, celery and red wine.  After they have chilled, we add them to a stock pot, cover them with water and wine, add Italian fresh herbs and then slowly cook for 20 hours. If you’re pressed for time, for our chicken or pork stock/base, the steps are the same as above, but we don’t add the tomato paste or wine, and we only cook the ingredients for a few hours (2-4 hours).” 

– Chef Will Overacre, Michael Anthony’s

Stock up 

For home cooks, leftover bones and vegetable scraps are perfect for crafting a flavorful stock. Roasting the ingredients first deepens their flavor, and then a slow simmer draws out all their richness. After straining the broth and seasoning it to your liking, you’ll have a versatile base ready for any soup or stew. Make a large batch and freeze the extra, ensuring you have homemade stock on hand for quick, comforting meals all season long.

Vegetable stock Ingredients: Onion, carrots, celery, garlic, bay leaf, fresh herbs, water, salt, pepper. Instructions: Simmer all ingredients in water for 45 minutes. Strain, season and store.

Chicken stock Ingredients: Chicken carcass, onion, carrots, celery, garlic, bay leaves, water, salt, pepper. Instructions: Simmer carcass and veggies in water for 2-3 hours. Strain, season and store.

Beef stock Ingredients: Beef bones, onion, carrots, celery, tomato paste, garlic, herbs, water, salt, pepper. Instructions: Roast bones and veggies, then simmer with water and herbs for 4-6 hours. Strain, season and store.