Soup, soup and another bowl of soup … the kitchen has been abuzz with soups this Winter. Chicken-tortilla, tomato-basil, white bean and kale, mushroom and chicken chili with extra chili are the new favorites here. I save all bones and shells for homemade stocks. My freezer now boasts chicken, smoked chicken, shrimp, beef and even lobster stock—yes, delicious lobster stock!
We have a new family member whose business is seafood—check out Lobstergram.com. Have a look at a few of my favorites in the making and get busy making homemade stock—it’s so easy and the flavor added makes all soups a winner. Water, carrots, celery, onion, bones or shells, peppercorns, garlic and a few of your favorite herbs will make delicious stock. My favorites are thyme, rosemary, parsley and oregano. Chop everything into large chunks and just add to a large pot of water—the bigger the better. Ina Garden doesn’t even peel the veggies! Bring it all to a boil and then turn down to low and cook for as long as you like … usually 2-4 hours. Cool the stock, then transfer to quart plastic containers left over from all of those to-gos you ordered. Try it. You will love the results and your house will smell wonderful!.
