Soups and Stews
80 recipes found
Nobu's Chicken Stock
Mushroom Stock
Asian-Style Enhanced Stock
Stock With Mediterranean Spices
Veal Stock
Dark Turkey Stock
Roasted-Vegetable Stock
Chicken stock
Fish stock (Fumet de Poisson)
Chinese Chicken Stock
Stock With Asian Spices
Basic Enhanced Canned Stock
Fish stock
David Tanis's Vegetable Broth
Savory Brown Butter Consommé
Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with … well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients. This is just flavor in fluid form, which you can use in the same way you might use a soup or sauce.
Thai-Style Coconut Stock
Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.
Basil Broth
Giancarlo Quadalti's Capon Broth
Hauser Broth
Molly O'Neill's Beef Broth
Beef Bone Broth
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Rich Meat Broth
Shrimp Broth