“Whatever cooking I do, I save the trimmings to make a stock,” says Anne Devanney.
Hearty soups are the ultimate comfort food for cooler temperatures. Serve them with a green salad, add a loaf of crusty bread or a basket of light biscuits or cornbread muffins, and the meal is complete.
Many quick soups can be made with most of the prep work already completed by using canned or boxed broth, bouillon cubes, frozen vegetables, canned beans, and cooked chicken and meats from a supermarket’s deli section. Thirty minutes or less and they’re ready for the table.
Other soups take longer, and they’re worth it. Most good cooks make their own stock, and this can be as easy and uncomplicated as saving your scraps and boiling them. Really! Just listen to chef, entrepreneur and cookbook author Anne Devanney, who always has plenty of stock available in her freezer to start a soup or add flavor to a dish.
“Whatever cooking I do, I save the trimmings to make a stock. If I’m peeling vegetables, I put the trimmings into a pot with some water, simmer for an hour, strain and I have vegetable stock. If we have shrimp at home, or steamed clams, I’ll save the shells and boil them for stock.” The same goes for chicken bones.
Read the entire article in the January 2012 issue
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