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Soup Stock |
Friday 1 March 2002 |
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There are various ways to impress your friends and colleagues. One of them is to make your own soup stock. And of course good stock is the secret of a perfect soup.
Simon Rimmer is the force behind a new restaurant in Manchester called Soup Dragon. He let Lesley Hilton into his kitchen to witness his stock technique.
Simon Rimmer's Tips for the Perfect Vegetable Stock
Ingredients Onions Leeks Celery Carrots Fennel Courgettes Water
Don't saute the vegetables before you put them in the pot with the water. Boil for 20 mins and let it simmer. When the impurities come to the surface skim them off. Then strain off the vegetables so you are left with a clear liquid
Tips for Fish Stock Use prawn shells and heads, a lemon and an onion with the skin on as your base; this will ensure a light flavour.
Tips for chicken stock Use the whole chicken with a lemon as your base and don't use spices that will give it too heavy a flavour.
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