Cooking & Baking
Related: About this forumHomemade Concentrated Soup Base (plus chicken noodle soup) Recipe
Soup season is coming up! Temperatures are dropping and everyone wants that warm comfort food. This week we're doing what is essentially a homemade soup base concentrate that you can turn into lots of different kinds of soup. It's got all the same basic recipes of any other soup base (with the addition of leek and potato), and comes out quite thick. To make it into soup, all you need to do is add more stock and whatever ingredients to want to go in that wouldn't freeze well. So, we added roasted chicken, tomato, and zucchini.
It's very much an easy plug-and-play recipe. You can just toss whatever ingredients you want in to fit your flavour profile. The concentrate stores very well, and you can freeze it to keep it fresher longer. It's not an ideal soup base for cream soups, but it is very versatile.
GentryDixon
(2,944 posts)Saviolo
(3,270 posts)It makes a nice slightly acidic white-wine surrogate without having to open a whole bottle of white wine. Just a little dash makes a big difference in a bunch of recipes. It's one of those things where you don't really taste the vermouth itself, but you'd notice if it were missing.
GentryDixon
(2,944 posts)I had no idea that little bit of vinegar would make such a difference.
I quite enjoy the recipes you post. Thank you, & Chef John. I love his voice. I have Canadian relatives whom I did not know about until I did my genealogy in 2008.
Saviolo
(3,270 posts)Watching his videos inspired us to start our own videos on YouTube.
pansypoo53219
(20,908 posts)Saviolo
(3,270 posts)We did a video on it back in October 2018, and I think it may still be our longest ingredient shot of anything we've done on our channel so far.
pansypoo53219
(20,908 posts)made it up cause i had a yellow bell pepper to use. BUT, i have GOOD italian bread. should make the br rice version + dip the bread in it.