Stocks, Broths and Cream Soups

by RogerNovember 12, 2018

Stocks, Broths and Cream Soups

Some of the most fundamental components of any home cook’s pantry come in liquid form. Stocks and broths are indispensable, but what exactly are they, how do they differ, and is it worth making your own at home?

This episode will tackle those questions and more, so tune in for a tour of stocks, broths and how to make your own cream soups for all of your holiday side dish needs!

Mentioned in this episode:

Join the Kitchen Counter Coffee Break Facebook Group!

Listen to the past episode on the mother sauces of western cuisine.

A simple starter recipe for vegetable stock.

My favorite chicken stock recipe from Alton Brown.

A quicker pressure cooker version of chicken stock.

Here is a simple formula to make cream soup base from your stocks/broths for your side dishes:

1 1/2 cup stock
1 cup whole milk, divided
2 Tablespoons all purpose flour
Salt, pepper, seasoning to taste

Combine stock and 1/2 cup milk in saucepan. Bring to a simmer. In a small bowl, combine remaining 1/2 cup milk and flour and mix to create a slurry. Slowly add slurry into simmering liquid and continue to simmer and whisk until thickened. Season to taste.
*Note: this is an easy formula to tweak with more liquid or slurry as needed to get to your desired quantity or consistency. Just eyeball as you go!