"Louis Cohen" > wrote in
:

> 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"
>
>
>
>

Broth is made strictly from meat...no bones.
I've always just cooked the veggies over medium heat with some minced
garlic and some salt and pepper and then added that to the stock. I like to
get the longer to cook veggies in the pot soonest. As I can't abide mushy
veggies in soup.

My turn for a question; are you going to purree the veggies somewhat, and
then add some cream before adding the pheasant meat?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.