Stocks, Sauces and Soups

• Stocks, sauces, and soups are essential in cooking and add flavor, texture, and nutrition to meals
• The foundational elements are essential for building depth and complexity in dishes, and offer a versatile base for a wide range of recipes

What is Stock?

• Stock is a foundational element in cooking, providing a rich and flavorful base, which usually includes bones and vegetables
• A long, slow simmering process extracts collagen, gelatin, and flavors, creating a liquid with depth and body
• Stock is used in dishes such as soups, sauces, risottos, and even for cooking grains like rice
• Different types of stocks include chicken, beef, vegetable, and fish stock

What is Sauce?

• Sauces are made by thickening a liquid, such as stock, milk, or wine, and enhancing flavor with seasonings, herbs, and sometimes fats like butter or oil
• Sauces are designed to complement and enhance the main dish
• Béchamel sauce is a type of white sauce, is made by thickening milk with a roux (butter and flour); often used in macaroni and cheese or lasagna
• A brown sauce (Espagnole) is a rich, darker sauce made typically with a brown stock and browned flour

What is Soup?

• Soup can be a meal on its own or served as a starter
• Soups ranges from light broth-based soups, like chicken noodle soup, to hearty and creamy options like clam chowder or potato leek soup
• Soup often includes stock or broth as a base and can include purees of vegetables or legumes, such as cream soups or bisques

Stocks

• Stock is a flavorful liquid made by simmering bones, meat, and/or vegetable in water, and it is a foundation for many sauces, soups, and stews

Brown Stock

• Brown stock involves roasting bones (usually beef, veal, or lamb) and vegetables before simmering
• Brown stock has a rich, deep flavor and dark color
• Brown stock is commonly used in gravies, stews, braises, and dark sauces

White Stock

• White stock is made from unroasted bones (usually chicken, veal, or fish) and vegetables
• White stock is lighter in color and flavor than brown stock
• White stock is commonly used in light sauces, soups, and risottos

Fish Stock (Fumet)

• Fumet involves simmering fish bones and aromatic vegetables
• Fumet is lighter and more delicate than other stocks
• Fumet is commonly used in fish soups, seafood sauces, and risottos

Vegetable Stock

• Vegetable stock is made with vegetables such as onions, carrots, celery and herbs
• Vegetable stock does not use any meat or bones
• Vegetable stock is commonly used in vegetarian and vegan dishes, soups, and sauces

Sauces

• Sauces are made by combining stock, or other liquids, with seasonings, fats, and thickeners

Béchamel

• Béchamel is a creamy white sauce made from a roux (butter and flour) and milk
• Béchamel is commonly used in lasagna, macaroni and cheese, and gratins

Velouté

• Veloute is a light sauce made from a roux and a light stock (like chicken or fish stock)
• Veloute is commonly used in chicken veloute served with poultry and veal dishes

Espagnole (Brown Sauce)

• Espagnole is a rich, dark sauce made with brown stock, brown roux, tomatoes, and mirepoix
• Espagnole is commonly used in beef stews, braised meats, and French cuisine

Tomato Sauce

• Tomato sauce is made from tomatoes, herbs, and sometimes a mirepoix or stock
• Tomato sauce is commonly used in pasta, pizza, and braised meats

Soups

• Soups are liquid-based dishes containing ingredients like vegetables, meats, grains, and beans

Clear Soups

• Clear soups are broths or consommés in which the stock is clear with minimal additional ingredients
• Chicken broth and beef consommé are examples of clear soups

Cream Soups

• Cream soups are made by adding cream or milk to a base of stock, often thickened with a roux or starch
• Cream of tomato, cream of mushroom, and potato leek soup are examples of cream soups

Pureed Soups

• Pureed soups are blended to a smooth consistency, often using vegetables or legumes
• Butternut squash soup, lentil soup, and split pea soup are examples of pureed soups

Chowders

• Chowders are thick, creamy soups often made with seafood or corn
• New England clam chowder and corn chowder are examples of chowders

How to Prepare Basic Chicken Stock

• If using a whole chicken, break chicken down into legs, wings, etc. to bring out the flavor
• Cut the onion, carrots, and celery into large chunks; onion skin can be left on to add color
• Place chicken, onion, carrots, celery, garlic, bay leaves, thyme, peppercorns in a large stockpot and add cold water
• Turn heat to medium-high until it boils; takes about 10-15 minutes
• Foam and impurities will rise to the top
• Skim off the foam and impurities as they rise to keep clear stock without off-flavors
• Reduce heat to low for 1.5 - 2 hours allowing it to simmer uncovered, skimming occasionally
• Skimming time may be longer with a whole chicken
• After simmering, remove pot from heat and use a fine mesh strainer or cheesecloth to strain into another pot or bowl, discarding solids
• Let the stock cool to room temperature before refrigerating for up to 3-4 days or freezing for later use

How to Prepare Basic Vegetable Stock

• Roughly chop the onions, carrots, celery, and garlic; no need to peel
• Combine onions, carrots, celery, garlic, bay leaves, thyme, and peppercorns in a large stockpot, and add cold water
• Turn the heat to medium-high and bring to a boil; reduce the heat to low to simmer gently
• Let stock simmer uncovered for 45 minutes to 1 hour, stirring occasionally and skimming off foam or impurities
• Remove pot from the heat; strain the stock, discarding the solids include vegetables and herbs
• Allow the stock to cool before storing it in the refrigerator for up to 3-4 days or freezing

How to Prepare Simple Béchamel sauce

• Melt the butter in a medium saucepan over medium heat, without letting it brown
• Add flour to the melted butter; stir to combine using wooden spoon or whisk
• Making a paste (roux), cook for about 1–2 minutes, toasting and ensuring it will not taste raw
• Slowly pour in the milk while whisking constantly to avoid lumps to ensure smooth mixture
• Continue whisking and bring the sauce to a gentle simmer over medium heat
• Mixture should thicken in 5-7 minutes; stir occasionally to prevent sticking to bottom of pan
• Once the sauce has thickened, season with salt, white pepper, and nutmeg if desired; stir to combine
• Béchamel sauce is ready for topping pasta, vegetables, or used as a base for other sauces

How to Prepare a Simple Vegetable Soup

• Heat olive oil (or butter) in a large pot medium heat.
• Add chopped onion, carrots, and celery for 5-7 minutes or until the vegetables soften and the onions are translucent, stirring occasionally
• Add minced garlic, cook for another 1-2 minutes until fragrant
• Stir in diced tomatoes (with juices), cooking them for 2-3 minutes
• Pour in vegetable broth (or water) and put mixture to simmer
• Add salt, pepper, dried thyme, bay leaf and other desired herbs
• Stir to combine
• Add zucchini, potato, and other vegetables, green beans, peas, spinach or corn
• When adding pasta or rice, you can also add it at this stage
• Cook for 25-30 minutes, or until vegetables are tender; pasta cook time is shorter
• Remove bay leaf before serving; ladle the soup into bowls when hot
• Garnish with fresh herbs or grated cheese if desired