This is one holiday month we can all appreciate, since most of us are feeling the bite of winter a bit more keenly. January is National Soup Month, and it couldn’t come at a better time.
It’s time to indulge the best of comfort food. To make a good soup, you need a good base. I like to make my own stock. Again, it goes back to my idea of wanting to know exactly what is in my food. I also save money. We’ll buy a whole chicken, have it for dinner. The next day, I’ll make something from the leftovers and stock from the carcass. Here is the recipe I use for stock.
The bird goes in the stockpot, along with the bones we’ve saved from the previous dinner. Remove the skin to cut down on the fat. Next, I’ll gather some fresh vegetables. They don’t have to be cut small since they will be simmering for awhile. I used at least one cup each of celery, carrots, and onion. For added flavor, you can saute them before adding to the pot.
Add about a tablespoon of black peppercorns. I also use a four-color mix on occasion. It depends what I have on hand. Add three or four good-sized parsley sprig, two sprigs of thyme, and a bay leaf. Cover the chicken with water. Simmer for four to six hours on high. That’s it. It’s such a simple recipe.
Now that we have our base, check back for some tempting and comforting soup recipes. Stay warm!