On Thu, 22 Mar 2007 17:02:56 -0600, Christine Dabney
> wrote:

>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.

I agree. Vichysoisse is one of my summer favorites (and it's been
warm enough that I made some just now), perhaps it even qualifies as
one of my signature dishes except that who the heck can't make leek
and potato soup?! Broth dulls the taste considerably. I
well-remember the Emeril episode where Julia Child chided the heck out
of him for using 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.

Agreed as well, SaP is another favorite of mine. :-)

TammyM