With cooler weather coming upon us, there is nothing as comforting as a hearty bowl of soup or chowder. The New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein, features more than 100 Recipes including Roasted Yellow Beet and Pear Soup with Blue Cheese; Butternut Squash Soup with Calvados, Gorgonzola Cheese and Prosciutto; Cheddar Corn Chowder with Bacon and Scallions; Apple, Onion and Cheddar Soup; Split Pea with Bacon and Potatoes, Sweet Potato, Chicken and Barley Soup; Curried Mussel Bisque, and Yellow Tomato Soup with Jasmine Rice.
A Must-Have Cookbook for Soup Lovers
Basic Stock Recipe from the Cookbook:
Clear and Rich Chicken Stock
If you only make one stock from scratch it should be chicken. For chicken soups, of course, it is absolutely essential. It also seems to miraculously absorb whatever flavors are put into the pot, so it can be used in place of beef or fish stock.
Ingredients:
- 6 pounds of chicken backs, wings and/or thighs
- 3 large Spanish onions peeled and cut into quarters
- 6 ribs celery, cut into thirds
- 6 carrots, peeled and cut into thirds
- 1/2 bunch of fresh parsley
- 2 bay leaves
- 4 chicken bouillon cubes
- 16 cups of water, plus more as needed
- Kosher salt to taste
Directions:
- In a large stock pot place chicken, onion, celery, carrots, parsley, bay leaves, bouillon, water and salt.
- Bring to boil over medium-high heat
- Skim and discard the foam that rises to the top of the pot
- Reduce the heat to medium, and simmer gently for 3 hours, adding 1-2 cups of water if the stock reduces too much
- Strain through a colander and discard the solids
- When the stock is cold, skim off and discard the fat from the top
