From the discussion this evening on ABC Sydney Evenings, about soups and stocks.

First here there is a guide to making stocks, then the recipes for a hearty chicken soup and a (vegan) spiced pumpkin soup.

Basic Stock Method

• Meat and chicken stock – roast bones with onion, carrot and celery

• Place solid stock ingredients in the pot with any seasonings

• Barely cover and bring to the boil over medium heat

• Reduce and simmer 2 hours for meat, chicken and vegetable stocks, or 20 minutes for fish stock

• Add any fresh herbs to stock about 20 minutes before end of cooking time
• Strain well, preferably through a colander lined with muslin

• Pour into a container or containers and refrigerate. 

• For meat and chicken s tocks, next day remove fat from the top of the stock.

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Meat or Chicken Stock

1kg bones

2 onions

2 carrots

3 sticks celery

1 bay leaf

2 teaspoons peppercorns

3 litres water

2 teaspoons cider vinegar

2 teaspoons salt

Follow basic stock method as above.

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Fish Stock

It is best not to use strong flavoured fish bones to make this stock.

It is fine to use fish heads but do not use the gills, as they will make the stock bitter.  Neither should the entrails be used.

1kg fish bones, heads and trimmings – roughly chopped

1 onion, chopped roughly

2 stalks celery

2 carrots

1 tablespoons lemon juice or vinegar

2 litres water

Method

Place all ingredients in the stock pot and brig to the boil.  Reduce heat to a simmer immediately and cook for 2 hours only.

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Vegetable Stock

2 large onions, unpeeled, quartered

3 sticks celery

3 cloves garlic

20g mushrooms, finely chopped

1.5 litres water

1 teaspoons black peppercorns

Method

Simmer for 2 hours

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Chicken Noodle Soup

This soup can also be cooked on the stove top. Simply reduce cooking time to 40 minutes, starting on a high heat then reducing to a simmer. Add and extra 250ml stock for the stovetop method.

Slow cooker method – For a 3.5 to 5 litre capacity slow cooker

Serves 4 to 6

8 chicken legs (or “lovely legs”)

1 onion, diced

1 carrot, diced

1 stick celery

2 teaspoons finely grated green ginger root, optional

2 cloves garlic, crushed

1 cup corn kernels (tinned is fine)

400g tin creamed corn

3 ½ cups chicken or vegetable stock

50 to 60g rice or vermicelli noodles

Method

Place all ingredients except noodles into the slow cooker.  Cook on High for 4 hours or High for 30 minutes, then Low for 6 hours.

Remove legs and keep warm.  Add the noodles to the cooker, replace lid and cook for 10 minutes more.

Meanwhile remove the meat from the chicken legs and cut into small pieces or shred.  Return to cooker and heat for 5 minutes.

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Spiced Pumpkin Soup (vegan)

Serves 6

2 teaspoons olive oil

1 large onion, diced

900g pumpkin flesh (i.e. peeled and deseeded), cut into 2cm cubes

3 cloves garlic

2 teaspoons grated green ginger

1 rounded teaspoon ground cumin

1 rounded teaspoon ground coriander

1½ teaspoons curry powder

650ml vegetable stock

400ml coconut milk

1 tablespoon tomato sauce (ketchup)

Juice ½ lime

½ to 1 teaspoon salt, optional

Method

Heat the oil in a heavy based saucepan over medium heat, then add the onion and pumpkin.  Stir to coat, then reduce heat to medium-low and cook for 5 minutes (lid on), stirring often.

Add the garlic, ginger and spices and stir to combine well.  Cook one minute, then add the stock , coconut milk and tomato sauce.

Bring to the boil, stirring often, then reduce heat and simmer until the pumpkin is very soft.  Puree.  Return to heat and stir in the lime juice.