Soup Facts

David Stormwell · Post by **David Stormwell** » 24 Oct 2018, 22:06

How to Make Soup

Audi_Gzz · Post by **Audi_Gzz** » 25 Oct 2018, 04:06

As promised, I will now proceed to briefly talk about soup. Today's topic is stock, broth, and the differences between them.
Stock is made by simmering animal bones, generally roasted beforehand, for long periods of time - sometimes, even days - in a way that brings the gelatin out of the bones. It's often used as a deglazer, poured into the pan after searing meats, and then used as a sauce base for said meats. It's thicker, more flavorful, and has no defined staple ingredient other than the bones, and if used as the base of a soup, will be the basis for most of the flavor.
Broth, on the other hand, has two distinct differences. Though it's usually made with bones, the inclusion of mirepoix - a weird frenchy term for "carrots, onions, and celery in equal parts" - is traditionally mandatory. Broth has a variety of uses, but it's usually used as a mild, unassuming base for a soup; it has little seasoning of its own, but contains a number of helpful enzymes and natural solvents to help other ingredients shine.
Your average chicken noodle soup, for example, usually has a brothy base, but many stews outright demand you use a hearty stock made from the stew meat's bones!
This concludes midnight soup hour with Dean.
Tomorrow, we'll discuss thickening agents, and how you can go from a watery mess to creamy goodness without a lot of effort.
Sincerely your CM friendly Dev Dean, AKA the Soup Maker