"Louis Cohen" > wrote in message
...
> 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
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

If the stock has enough flavor there is no need to pre-cook the vegetables
just cut into the bite sized pieces you want and simmer till just tender.
IMHO if you are going to add the rice to the soup I see no need to use any
of the stock. I would reserve (freeze) it for a time when you want to flavor
the rice or other grain.


Dimitri