Broth-Based Soups and Stews Jessica Prentice

Vegetables good for pureed soups Mirepoix vegetables Carrots Delicate leafy greens Celery root Spinach Leeks Swiss chard Onions Nettles Celery Sorrel Tubers and Starchy vegetables Brassicas Potatoes Broccoli Sweet Potatoes Cauliflower Fresh Corn Kohlrabi Winter squash Asparagus Butternut Beets Pumpkin Mushrooms Acorn Tomatoes (can also use tomato juice, puree, or paste) Kabocha Sweet Peppers Summer squash Fresh peas (make a stock of shells, cook peas briefly!) Yellow Zucchini Vegetables good for chunky soups: All of the Above, plus: Green beans Snap peas Winter greens Cabbage Brussels Sprouts

Legumes for soups: Split green peas Split yellow peas White beans (ie. Great northern, navy, cannellini) Black turtle beans Red lentils Chick peas Green lentils Black-eyed peas Whole dried peas

Meats for soups: Chicken Beef Lamb Turkey Fish Shellfish (clams, shrimp, oysters, lobster, crab…) Duck Ham (esp. for bean and legume soups) Bacon or salt pork (esp. for chowders) Game

Grains for soups: Barley (soaked) Wild rice (soaked) Brown, wehani, or white rice (soaked) Quinoa (soaked) Wheat or spelt berries (soaked) Pasta Farro Dumplings Bread Tortillas

Fats: Coconut Oil Butter Chicken Fat (Schmaltz) Olive Oil Lard Clarified Butter Beef Tallow Ghee Bacon Drippings Spiced Ghee (Niter Qibeh)

Mirepoix: onions + carrots + celery and/or leeks and/or parsnips and/or celery root

Bouquet Garni: classic trio: Thyme sprigs + Bay leaves + Parsley stems/sprigs Other possible additions: Sage, rosemary, oregano, marjoram, or winter savory sprigs

Liquids: Bone Broth/Stock (Chicken, Beef, Pork Trotter) Coconut milk Water Milk or half-and-half Wine Tomato puree Juice

Hardy aromatics: Ginger Cinnamon Garlic Curry powder Galangal Cloves Lemongrass Citrus rind Kafir Lime Leaf Hot chiles Thai basil Caraway seed Curry Leaf Coriander Saffron Citrus zest Cumin

Seasonings for soups: Sea salt Fresh ground pepper Fish sauce Soy sauce Pinch of sucanat or palm sugar

Enrichments for finishing soups: Yogurt Buttermilk Cream Coconut Milk Butter Crème fraiche or sour cream Egg yolks (temper first) Acids for finishing soups: Yogurt, buttermilk, or cultured cream Vinegar Lemon or Lime juice Sauerkraut or other fermented food Kvass Slightly sour wine, or anything tart

Delicate aromatics for finishing flavor and/or garnish: Citrus juice Nutmeg (or mace) Any of the hardy aromatics above, handled with care Fresh/delicate herbs: Mint Basil Parsley Dill (or dried) Cilantro Scallions Chives (best for garish) Sorrel Lovage

Favorite Garnishes: Yogurt Cultured, sour, or fresh cream Grated parmesan or other aged cheese Crumbled fresh cheese Minced fresh herbs Fresh ground pepper Fresh ground nutmeg Edible flowers Borage Calendula Nasturtium Chive blossoms Comfrey flowers Microgreens Tiny leaves of fresh herbs Citrus slice or citrus zest Sprinkle of paprika Drizzle of olive oil Grated or pureed appropriate vegetables or fruits

Fruits for pureed or other soups: Citrus Granny smith or other tart apples Avocado Cherries, melons, berries and other for the adventurous Cucumbers for gaspacho, yogurt soup, or other cold summer soups

Nuts for pureed soups (soak first): Almonds Peanuts Chestnuts Walnuts Pecans Cashews Basic Procedure for pureed vegetable soups: 1. Chop mirepoix and sauté, one at a time, in fat. 2. Add aromatics (hardy), main vegetable(s) and liquid. 3. Bring to a boil and simmer until all is tender. 4. Turn off heat, season with salt and pepper. 5. Puree with immersion blender. 6. Add yogurt or other enrichments and blend in. 7. Taste. 8. Add more salt, pepper, acid, or other seasonings or delicate aromatics as needed. 9. Taste again, fiddle with it until you love it or are tired of fiddling. 10. Serve with garnish and eat.

Basic Procedure for bean soups (or chunky vegetable soups): 1. Soak beans, rinse, and simmer until tender. 2. Chop mirepoix and sauté, one at a time, in fat, using plenty of aromatics, and perhaps tomatoes and/or garlic. 3. Combine mirepoix with beans, and add more aromatics, and long cooking vegetables. 4. Cook until tender and well combined, add salt, pepper, more seasoning, and any delicate vegetables and herbs, and acid (puree if desired). 5. Taste, fuss, taste, fuss, taste, fuss. 6. Serve with garnish and eat.

Basic Procedure for braised meat (beef, pork, lamb, goat) soups: 1. Make stock. 2. Sear meat in fat until brown. 3. Sauté onions and combine with meat. 4. Add broth and bouquet garni and cook at low heat until meat is tender. 5. If meat is in a large chunk, then cut into small pieces. 6. Chop mirepoix and hardy vegetables. Sauté, one at a time, in fat, using plenty of aromatics. 7. Add stock, long cooking grains, other long cooking vegetables and simmer until tender. 8. Add meat & broth, short cooking vegetables, seasonings, acid, simmer a bit more. 9. Add delicate aromatics, taste, fuss, taste, fuss, taste, fuss. 10. Serve with garnish and eat.

Basic Procedure for soups made with chicken (raw or cooked) or pre-cooked meat (leftover beef, pork, lamb, goat) or seafood (fish, clams, shellfish meat): 1. Make stock. 2. Chop mirepoix and sauté, one at a time, in fat, using plenty of aromatics. 3. Add stock, long cooking grains, other long-cooking vegetables and simmer until tender. 4. Add meat, pasta or dumplings, short cooking vegetables, seasonings, acid, simmer a bit more. 5. Add delicate aromatics, taste, fuss, taste, fuss, taste, fuss. 6. Serve with garnish and eat.

Serve soups with any of the following: Bread Crackers Popovers Salad Cheese Butter Tortillas (& their chips) Sandwiches