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"

"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.

"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.

Louis Cohen wrote:
> 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

This is what I would choose to do, making sure the veggies are finely diced.

> I will add the left-over roast pheasant meat not used in making the
> stock to the soup at the end.

Planning to add any herbs or spices?

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.
>
Sounds to me like this would benefit from the addition of some wild rice.
No need to cook it separately if you have enough stock for the soup in your
pot. Then I'd stir in some cream.

Jill

Louis Cohen wrote:
> 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

This is what I would choose to do, making sure the veggies are finely diced.

> I will add the left-over roast pheasant meat not used in making the
> stock to the soup at the end.

Planning to add any herbs or spices?

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.
>
Sounds to me like this would benefit from the addition of some wild rice.
No need to cook it separately if you have enough stock for the soup in your
pot. Then I'd stir in some cream.

Jill

In article >, "Louis Cohen"
> wrote:

> Now when I want to make soup using the stock and some veggies
> (probably carrots, celery, and onions), should I:
>
> (snip other alternatives) simmer raw veggies in hot stock until
> cooked

That's what I do. Don't forget the green peas and diced potatoes or
barley. Maybe not -- did I hear pheasant somewhere?
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, "Louis Cohen"
> wrote:

> Now when I want to make soup using the stock and some veggies
> (probably carrots, celery, and onions), should I:
>
> (snip other alternatives) simmer raw veggies in hot stock until
> cooked

That's what I do. Don't forget the green peas and diced potatoes or
barley. Maybe not -- did I hear pheasant somewhere?
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, "Louis Cohen"
> wrote:

> Now when I want to make soup using the stock and some veggies
> (probably carrots, celery, and onions), should I:
>
> (snip other alternatives) simmer raw veggies in hot stock until
> cooked

That's what I do. Don't forget the green peas and diced potatoes or
barley. Maybe not -- did I hear pheasant somewhere?
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

On Fri, 30 Jul 2004 07:08:02 -0700, "Louis Cohen"
> wrote:

>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.
>
My choice would be the first. I might even try to brown a few corners
of veggie pieces. But all would work.

However, stock from a roast pheasant makes an absolutely incredible
risotto. You might want to reconsider making soup at all, just one
time. I think you will be amazed at the risotto.

Or farrotto, same procedure with farro instead of rice.

..



Rodney Myrvaagnes NYC J36 Gjo/a

Was George B. Selden the true Inventor of the submarine patent?

On Fri, 30 Jul 2004 07:08:02 -0700, "Louis Cohen"
> wrote:

>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.
>
My choice would be the first. I might even try to brown a few corners
of veggie pieces. But all would work.

However, stock from a roast pheasant makes an absolutely incredible
risotto. You might want to reconsider making soup at all, just one
time. I think you will be amazed at the risotto.

Or farrotto, same procedure with farro instead of rice.

..



Rodney Myrvaagnes NYC J36 Gjo/a

Was George B. Selden the true Inventor of the submarine patent?

"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

"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

Thanks for the suggestions and comments. It is pheasant stock - my
neighbor's boss is a huntin' 'n fishin' type, but doesn't eat what he
kills; sometimes the results fall to me.

Neither my wife nor I care much for pureed soups; it's just our
preference to have non-mushy veggies in visible pieces. Some of the
diners don't need any more cream in their diets, if you know what I
mean, so that's out as well. I like the peas, though.

Wild rice does sound like a good idea. My experience cooking rice in
the pot is that it absorbs too much liquid - I prefer the result of
cooking rice first, outside, and adding it cooked to the soup.

Got to go know and start cooking.

"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"

Thanks for the suggestions and comments. It is pheasant stock - my
neighbor's boss is a huntin' 'n fishin' type, but doesn't eat what he
kills; sometimes the results fall to me.

Neither my wife nor I care much for pureed soups; it's just our
preference to have non-mushy veggies in visible pieces. Some of the
diners don't need any more cream in their diets, if you know what I
mean, so that's out as well. I like the peas, though.

Wild rice does sound like a good idea. My experience cooking rice in
the pot is that it absorbs too much liquid - I prefer the result of
cooking rice first, outside, and adding it cooked to the soup.

Got to go know and start cooking.

"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"

Thanks for the suggestions and comments. It is pheasant stock - my
neighbor's boss is a huntin' 'n fishin' type, but doesn't eat what he
kills; sometimes the results fall to me.

Neither my wife nor I care much for pureed soups; it's just our
preference to have non-mushy veggies in visible pieces. Some of the
diners don't need any more cream in their diets, if you know what I
mean, so that's out as well. I like the peas, though.

Wild rice does sound like a good idea. My experience cooking rice in
the pot is that it absorbs too much liquid - I prefer the result of
cooking rice first, outside, and adding it cooked to the soup.

Got to go know and start cooking.

"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"