I made a nice stock (or maybe a broth; I can never remember the distinction)
from the carcass of a roast pheasant and some veggies. After allowing the
stock to simmer for a while, I strained it and discarded the meat, bones,
and veggies, which had given up their flavor to the stock.

Now when I want to make soup using the stock and some veggies (probably
carrots, celery, and onions), should I:

- sauté the veggies (cook at relatively high temp in an open pot) and add
the stock
- sweat the veggies (cook at relatively low temp in a closed pot) and add
the stock
- simmer raw veggies in hot stock until cooked

I will add the left-over roast pheasant meat not used in making the stock to
the soup at the end. I'll use some of the stock to cook some rice, which
I'd add to the soup as well, close to or when serving.

Thanks
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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"