Stocks & Soups

Stocks and soups are culinary siblings, but they are certainly not twins. Stocks are a means to an end, while soups are finished dishes appropriate as any course of a meal. A stock is the liquid left behind when water, bones, flavoring vegetables and seasonings have been slowly simmered. It is the base of many soups, sauces and stews; indeed, the French call it fond, which literally means “the foundation”. Veal stock is the most versatile, then beef or chicken stock. Fish stock (Fr. fumet) comprises a separate category due to the nature of fish and its particular cooking properties.