On Thu, 22 Mar 2007 15:08:37 -0400, Peter A >
wrote:

>In article >,
>says...
>> I doubt that you'll find turkey stock to be "the best" for all kinds of
>> soup, unless you've had a stroke and your sense of taste is totally hosed.
>>

>
>Exactly. The idea that one kind of stock is "best" is weird! Beef,
>chicken, pork, duck, vegetable, fish, shrimp - all different and each
>appropriate for certain things.

And believe it or not, but for some soups, water is the best. I
wasn't a believer til I read some of Richard Olney's books, and
decided to try making some soups with just water. A leek and potato
soup really tastes of the leeks, potatoes and butter, and is not
clouded by the broth.

Same with the legendary Provencal soup, Soupe Au Pistou, which is a
veritable cornucopia of vegetables. I have made this soup both with
just water, and with chicken broth. The version with water is far
superior, at least in my opinion.

Christine