Stone Soup Primer - Denver Public Library

FRESH CITY LIFE PRESENTS
Soup Primer with Chef Jessica Gaydos
April 16, 2011
Basic Guidelines for Making Soup
• Proportionally you should have 1 part aromatics (such as onion, leeks or shallots) to 3 parts vegetables
and meats.
• For better flavor, use good quality stock - preferably homemade. If purchasing pre-made opt for lowsodium
or no salt added. Most pre-made stocks rely on incredibly large amounts of sodium for flavor –
especially bouillon cubes, they are almost entirely salt.
• Cutting your vegetables into similar sized pieces will allow them to cook more evenly – the smaller the
pieces, the faster they cook
• Smaller pieces of vegetables (i.e.-diced) will allow for more flavor per spoonful – you can get a better
variety with each bite
• Sauteing the aromatics makes for better flavor – sauté over low heat until they are translucent, then add
other ingredients to pot
• When cooking dried beans in soup, cook until tender without tomatoes or other acidic foods like wine,
or they will never get tender
• Small amounts of smoked meats, such as ham or bacon, add a lot of flavor without a lot of meat
• For a creamy pureed soup without dairy, add one or two peeled and diced russet potatoes to your
vegetables as they cook
• Use 1/3 the amount of dried herbs as you would fresh herbs
• Rice and pasta are best cooked separately and add to soup when serving otherwise they have a tendency
to become overcooked
• When making large batches of soup for storage remember that the soup must be at 40 degrees
Fahrenheit or below in less than 4 hours. Cool in shallow containers (soup should be less than 2 inches
deep) or portion into smaller containers to cool, then refrigerate.
• If you are using leftover cooked meat in soup, consume within 2-3 days. All other soup will last up to a
week refrigerated, and 6 months frozen
To Make Brothy Soups:
Saute aromatics, such as onions and celery, over low heat until transluscent in a small amount of oil or
butter. Add vegetables, herbs, spices and meats as desired. Cover generously with stock, water, or other liquids
(wine, etc) and bring to a simmer. Add salt to taste if stock/liquid is unsalted. Simmer until vegetables are
tender – generally 30 minutes – 2 hours. Taste and adjust seasoning.
To Make Creamy Soups:
If using heavy cream: Use butter for sautéing aromatics to prevent oil from separating at the top.
Saute aromatics over low heat until transluscent. Add vegetables, herbs, spices and meats as desired. Barely
cover with stock, water, or other liquids (wine, etc) and bring to a simmer. Add salt to taste if stock/liquid is

unsalted. Simmer until vegetables are tender – generally 30 minutes – 2 hours. Taste and adjust seasoning.
Add a small amount of cream and reheat gently.
If using milk: Saute aromatics, such as onions and celery, over low heat until transluscent in a 2-4
Tablespoons of oil or butter. Sprinkle an equal amount of all-purpose flour as oil/butter over aromatics, stir to
coat well and cook over medium heat for about 2 minutes, stirring constantly (you want to cook off the raw
flour taste). This will create a roux to thicken the liquid. Add vegetables, herbs, spices and meats as desired.
Barely cover with stock, water, or other liquids (wine, etc), stirring constantly to dissolve the flour, and bring to
a simmer. Add salt to taste if stock/liquid is unsalted. Simmer until vegetables are tender – generally 30
minutes – 2 hours. Taste and adjust seasoning. Add a small amount of milk to taste and reheat gently (do not
boil or it will curdle).
Making Stock:
The goal of making your own stock is to create a flavorful liquid for cooking – an easy way to add flavor with
few calories! No need to worry over it – think of it more as a thrifty way to use what you have on hand than a
specific formula!
Guidelines For Vegetable Stock
• Most vegetables do well in stock – just keep in mind that strong flavored ones may overpower the rest!
Cabbage and other cabbage family (broccoli, etc) do not take well to long cooking and make the stock
taste a little off. The only exception is turnip, a very little is ok. Potatoes will make the stock cloudy
and bland. Beets will make the stock red and too earthy. Tomatoes should be used sparingly.
• Veggie scraps, herb stems and clean carrot and parsnip peels work just as well as whole vegetables, just
make sure no spoiled or rotting bits get into the pot and dirt is cleaned off
• A little onion skin will help the stock have nice color, but too much will make it bitter. 1-2 onion skins
are usually enough.
• Strong herbs, such as rosemary, fennel or dill will limit the use of your stock. Fresh parsley and thyme
are best.
• A few whole peppercorns add flavor without overwhelming the stock, do not salt or finished dishes may
end up too salty
• Mushrooms or mushroom stems can be used, but only use a few if you don’t want it too mushroomy
tasting
• Scraps and veggie pieces can be kept in the freezer in bags until enough accumulate for a stockpot-full
of stock
• Always use raw vegetables and herbs
To make stock: Place 1-3 pounds of mixed vegetables and/or vegetable trimmings in a large stockpot. Add
a few peppercorns and sprigs of herbs. Cover with COLD water, place a lid on the pan and bring to a
simmer. Simmer 1/2 – 11/2 hours, then strain. If the stock needs to be stronger, place strained stock back in
stockpot and boil until reduced to desired strength. Cool stock, portion into containers (2 cup portions work
well), and freeze, if desired. Stock keeps one week refrigerated, 6 months frozen.
Guidelines for Chicken Stock
• Raw chicken pieces, raw bones or leftover bones from a roasted chicken may all be used for stock. To
make an amount worth the effort, 2-3 carcasses should be used. Carcasses can be kept in the freezer
until you have enough to make a batch.
• Giblets, gizzards, wingtips and hearts may be used, but DO NOT use the liver.
• Chop bones for best flavor – the smaller the pieces the more flavor they release

• You can use whole cleaned chicken bones to make stock and use the meat for another purpose (
sandwiches, salads, etc)
• Most vegetables do well in stock – just keep in mind that strong flavored ones may overpower the rest!
Cabbage and other cabbage family (broccoli, etc) do not take well to long cooking and make the stock
taste a little off. The only exception is turnip, a very little is ok. Potatoes will make the stock cloudy
and bland. Beets will make the stock red and too earthy. Tomatoes should be used sparingly.
• Veggie scraps, herb stems and clean carrot and parsnip peels work just as well as whole vegetables, just
make sure no spoiled or rotting bits get into the pot and dirt is cleaned off
• A little onion skin will help the stock have nice color, but too much will make it bitter. 1-2 onion skins
are usually enough.
• Strong herbs, such as rosemary, fennel or dill will limit the use of your stock. Fresh parsley and thyme
are best.
• A few whole peppercorns add flavor without overwhelming the stock, do not salt or finished dishes may
end up too salty
• Mushrooms or mushroom stems can be used, but only use a few if you don’t want it too mushroomy
tasting
• Scraps and veggie pieces can be kept in the freezer in bags until enough accumulate for a stockpot-full
of stock
• Always use raw vegetables and herbs
To Make Stock: Place 2-6 chicken carcasses in a large stockpot with 1-2 pounds mixed vegetables
(usually carrots, leek tops, sliced onion, celery), a couple peppercorns and a few sprigs of herbs. Cover
with COLD water and a lid (the lid is to help keep your house from smelling like stock. If you have a
good hood exhaust a lid is not necessary); bring to a boil over medium heat. Reduce heat and simmer 3-
5 hours, skimming any foam off the top. Strain stock and either portion into 2-3 cup portions or place in
a shallow pan to cool. (For food safety reasons, this stock must cool to 40F within 2 hours – small
portions or a large shallow pan help with this – an ice bath for the pan can also help. Putting a large
amount of stock to cool in the refrigerator will raise the temperature of the fridge too much, so the
above methods are best ) If stock is not strong enough , replace stock in stockpot after straining and boil
until desired strength is reached. Stock keeps 1week refrigerated, or 6 months frozen. (Jessica Gaydos)
Quick Asparagus Soup
1-3 teaspoons butter or extra virgin olive oil
1/2 medium onion, diced
2-3 cups chopped asparagus, frozen or fresh
1 small potato, peeled and diced very small, optional (use it to replace the cream or if you want to use
milk)
2-3 cups vegetable or chicken stock, low sodium or homemade
salt & pepper, to taste
1/4 cup heavy cream or milk, optional
In a large saucepan, heat butter or oil and add the onions. Cover and let sweat and soften for 5-6 minutes. Add
the asparagus (and potato, if using) and pour on enough stock to barely cover. Season with pepper, and if stock
is unsalted, with salt. Bring to a boil, then lower heat and simmer, UNCOVERED, until veggies are tender,
about 10 minutes. (If you cover the pan while the asparagus - or most green veggies - are cooking, they will
turn an unappetizing greyish color) Remove from heat and taste for seasoning. Carefully puree in batches and
recombine soup in a saucepan and add the cream. (If you want to serve the soup chilled, forget the saucepan
and recombine the soup and mix in the cream in a large shallow bowl. Cool in the refrigerator.) Reheat gently

and do not bring to a boil or the soup may curdle. This will make 2-4 servings and will last for up to a week
refrigerated. (Jessica Gaydos)
Corn Chowder
1 small onion, diced
1-2 stalks celery, diced
2-3 Tablespoons butter (use larger amount for thicker soup)
2-3 Tablespoons all-purpose flour (use larger amount for thicker soup)
3 cups good quality chicken or vegetable stock
8 ounces (1/2 lb) potatoes, peeled if desired, and finely diced (starchy potatoes like Russets will make
for a creamier soup, waxy ones like Yukon Golds will be firmer and the soup will be thinner)
3 cups corn kernels, either fresh or frozen
1 Tablespoon chopped fresh parsley
1 Bay Leaf
1 teaspoon minced fresh thyme (or 1/4 teaspoon dried thyme)
Salt & Pepper, to taste (If using prepared stock, you will most likely not need to add any salt)
Milk, to taste - approximately 1/4-1/2 cup
Melt butter in a large pot. Add diced onions and celery and cook over medium heat 6-8 minutes, or until soft
but not browned. Add flour, stir to combine completely and cook over medium heat for 1-2 minutes or until
bubbly (to cook away the raw flour taste and make a roux for thickening the soup). After the roux (flour and
butter mixture) has cooked, gradually whisk in the stock and stir until smooth (there will still be the chinks of
onion and celery, but the liquid should be smooth). Add potatoes, corn, thyme, parsley and bay leaf. Season to
taste. Bring to a simmer and cook until potatoes are tender 15-30 minutes, depending on the size and type of
potato. Mixture should seem a little thicker than you'd like it, as adding the milk will thin it out. If the soup is
too thin, raise the heat and boil uncovered until it reduces to the thickness you desire. Add milk until the
preferred consistency is reached and check the seasoning. Gently heat soup up on medium heat until it reaches
desired temperature. Serves 4 as a main course. Will last 4-5 days, refrigerated. If desired, garnish with
shredded cheddar cheese and chopped green onions or parsley. (Jessica Gaydos)
Carrot and Cumin Soup
• 2 teaspoons whole cumin seeds
• 1 Tablespoon butter
• 1 cup onion, chopped
• 1 cup potatoes, peeled and chopped
• 3 cups carrots, peeled and chopped
• Salt, pepper and sugar, to taste
• 5 cups chicken or vegetable stock
• ½ cup whole milk or half and half, optional
Heat the cumin seeds in a small frying pan over medium heat for a minute or two to toast them – they will start
to smell rich and spicy. Grind in a mortar and pestle or in a spice grinder. Melt the butter in a large saucepan.
When butter starts to foam, add vegetables and cumin. Season with salt (unless stock already has salt added),
pepper and a pinch of sugar. Cover and cook over low heat 10 minutes, or until vegetables have softened

slightly. Remove the lid and add the stock. Bring to a boil, then simmer until vegetables are soft. Puree until
smooth, in batches if necessary. Taste and adjust seasoning. Add milk if desired and reheat gently – do not boil
or mixture will curdle. Serves 6. Will last 1 week, refrigerated. (Adapted from Darina Allen and the
Ballymaloe Cookery School)
Soupe au Pistou
• 1 cup (6 oz) Dried Flageolet or other white bean, soaked overnight in cold water, then rinsed and drained
• 10 cups chicken stock or water, or a combination
• 4 Tablespoons Extra Virgin Olive Oil
• Salt and pepper, to taste
• 2 medium leeks, cut into ¼” slices
• 2 small white turnips, cut into ¼” dice
• 3 large carrots, cut into ¼” dice
• 2-3 small zucchini, cut into ¼” dice
• 1 stalk celery, cut into ¼” dice
• 2 potatoes, peeled and cut into ¼” dice
• 4 ripe tomatoes, peeled and chopped (can use canned)
• 10 oz green beans cut into ½” lengths
• Pistou (Puree 5 cloves garlic, approximately 30 basil leaves and 8 Tablespoons good quality Extra
Virgin Olive Oil. Stir in ½ cup freshly grated parmesan) OR use good quality jarred pesto
In a large stockpot, cover the soaked dried beans with the stock or water. Bring to a boil then lower heat to
medium low and simmer until beans are tender – 45 – 90 minutes. When beans are almost cooked, heat the
olive oil in a large sauté pan. Add the remaining ingredients except green beans, seasoning to taste, and sauté
for 3-4 minutes. Add entire vegetable mixture to the beans and cooking liquid. Stir well. Cover and simmer for
an additional 30 minutes, covered. Uncover and simmer for another 15 minutes. Add green beans and simmer,
uncovered, an additional 8 minutes, or until tender. Meanwhile make the Pistou. Stir Pistou into soup right
before serving. Taste soup and adjust seasoning. DO NOT boil again or it will curdle. Serve with additional
parmesan and olive oil for drizzling, if desired. Serves 10. Without Pistou added, soup will last 5one week
refrigerated. (Adapted from Darina Allen and the Ballymaloe Cookery School)
Broccoli Cheese Soup
• 1 small onion, diced
• 1 head of broccoli, chopped (you can cut as large or small as you wish). Peel and chop stems as well.
• 2-4 Tablespoons butter or oil
• 2-4 Tablespoons all-purpose flour
• Salt and pepper to taste
• 1 bay leaf, optional
• Enough chicken or vegetable stock to barely cover vegetables – 2-3 cups
• Milk, to taste (about ¼ - ½ cup)
• Approximately 2 cups grated cheese, cheddar or a mixture
Saute onion in butter or oil over low heat in a large saucepan or stockpot until translucent and soft. Add broccoli, sauté
for a minute. Season to taste with salt and pepper. If stock is full flavored you may not need any salt – also remember
cheese will add salt to the finished soup. Sprinkle an equal amount of flour as butter/oil over vegetables and sauté 2
minutes, stirring constantly, to cook off any raw flour taste. If you want a thicker soup, use the larger amounts.

Gradually add the stock, stirring until flour is dissolved. Add bay leaf, if desired. Bring to a simmer and cook until
broccoli is soft and tender. Lower heat to low and stir in milk. Gradually mix in cheese, stirring constantly to melt.
Reheat gently, but do not boil as soup will curdle. Soup is best eaten when it is made as reheating can easily separate the
cheese and make it grainy. Serves 4-6. (Jessica Gaydos)
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