There are many reasons to make soup. Fresh, valuable nutrients dissolve into the liquid. Soup restores fluid to the body (1 cup of thin soup replaces about 10 fl oz of water, making digestion easier). It doesn’t strain the liver or remove good fats. A broth rich in vegetables and fiber stimulates digestion and helps organs recover, creating a feeling of comfort. Soup opens the appetite and quickly nourishes the body, which is why it’s especially recommended for those recovering from illness.
Broth is a concentrated base made from cooked meat or vegetables, used as a flavor enhancer in dishes (like French specialties) and for diluting sauces or gravies.
ROOT VEGETABLES FOR SOUP
Typical mix includes:
- 3 oz carrots
- 3 oz parsley root (with leaves)
- 1.5 oz celery root (with leaves)
Sometimes leek, kale, or kohlrabi are also added. Once cooked, the vegetables can be returned to the soup or served in a salad with oil and vinegar.
ALTERNATIVE COMBINATION
- 1 onion
- A bit of leek
- 1 large or 2 small cloves of garlic
- A small cabbage leaf
- A piece of cauliflower
- A bit of green beans, mashed tomato or tomato purée
You can also add a small piece of green bean or okra.
If you want a clear white broth, use mostly light-colored vegetables and avoid orange carrots.
How to Make Fish Stock
You’ll need:
1 whole fish or fish parts (about 1 to 1.3 lbs of heads, tails, fins)
2 cups dry white wine
1 medium carrot
2 small onions
2 shallots
3 oz celery root
3 oz parsley root
3 oz mushrooms
1 bay leaf
2–3 celery leaves
Juice of 1/2 lemon
1 teaspoon black peppercorns
Salt to taste
Instructions:
Clean and wash the vegetables, then chop them into large chunks and sauté in a little wine. Add spices and herbs. Clean the fish and chop it coarsely. Pour in 7.5 cups of cold water. Add lemon juice. Once it starts boiling, reduce heat and simmer gently for about 30 minutes.
Use a slotted spoon to remove larger pieces, then strain the broth through a double layer of cheesecloth or a fine sieve. Press vegetables lightly to release any remaining liquid. Strain the entire soup. Let it sit, then skim off any excess fat from the top.
Fish stock is made from bony parts of the fish, which give a deeper but sometimes bitter color and taste. Based on the fish used, you can add more herbs or vegetables. For best results, sauté everything first, then add the liquid.
