ROUSES_JanFeb2019_Magazine

1 YOUR SOUP IS REALLY ONLY AS GOOD AS ITS STOCK (OR BROTH). Roast leftover bones and vegetables in the oven for about 30 minutes before you put them in the stockpot to add more flavor and richness to your stock. IF YOU’RE MAKING BEEF STOCK, toss the bones and vegetables in tomato paste before roasting them — this adds an even greater depth of flavor. When you’re finished roasting, deglaze the pan with a little bit of water or wine. Scrape up the fond — the yummy bits of gradoux that get stuck to the bottom of the pot when you cook — and add it to the soup stockpot. Bouquet garni is the French term for the small bunch of herbs tied up in cheesecloth or in butch- er’s twine that is used to flavor soups or stocks. Though thyme, parsley and bay leaves are traditional, almost any kind of herbs can be used in a bouquet garni. Dill, for instance, adds a nice flavor to chicken. Make sure you adjust the size of your bouquet garni according to how much soup or stock you’re making — if you’re making a large pot’s worth, increase the size of that bunch of herbs accordingly. Only add enough liquid to cover the solid ingredients in your stockpot. Too much water will dilute the flavor. How to Make Your Soups Even Better by CHEF MARC ARDOIN 2 3 4

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photo by ROMNEY CARUSO