Vegetable Soup From Homemade Stock

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kah22

Vegetable Soup From Homemade Stock

I'm a bit confused about what to do. I've made a rich vegetable stock: 6 Carrots, 3 Onions, 1 Leek, 2 sticks Celery, Mixed Herbs, 1 bulb Garlic, and White Wine. (It's a Ramsay recipe)

Anyway now that the cold weather is setting in I'd like to make homemade soup on a regular basis using the above stock recipe.

My confusion lies with what to do with the stock when making the soup. Do I dilute it, or do I use it as is and just add carrots, parsnip, or whatever other vegetable I'm using?

avatar
Welshcookie

Vegetable stock

The very simplest way to make vegetable soup is to fry, but not brown, vegetables in butter in a closed pan. Do it very gently. When they are tender-ish add the stock and cook until they are done. Taste and season and liquidise or not as appropriate. Until you taste the cooked soup you will not know whether to add water or, depending on the soup, some milk or cream.

 
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