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Posted to rec.food.cooking
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best stock for soup
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.
>
> 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
Ina Garten made this soup on one of her shows....I didn't see the
finished product though, and can't remember if she used water or
stock...
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