Behind every great soup is a great broth, loaded with natural flavor and nutrients galore. It doesn't matter if you're a master chef or just scored your first stock pot: if you lock down that liquid foundation first the rest of soup-making is a breeze (and basically guaranteed to be delicious).
Below is your ultimate guide to basic broths, from the pages of Rebecca Katz's Clean Soups. Rebecca is kinda a big deal in the culinary world. These recipes are cleaner than the classics, but just as immunity-boosting and nutritious as the OGs.
Make a batch of bone broth, use some for soup and sip the rest throughout the week; freeze chicken stock in an ice cube tray and add to sautéed greens as they cook; toss some diced veggies into a mug of mineral broth at work and call it a day. However you plant to use these broth recipes, just be sure you do...
Magic Mineral Broth | This is my signature savory broth. Its creation was that wonderful moment when everything came together in the kitchen to create something truly healing. (I must have been channeling someone’s grandmother!) Literally thousands of people have spoken with me about the positive impact this broth has had on their lives. You’ll be amazed at how revitalizing it is. With carrots, onions, leek, celery, potatoes and more, it’s a veritable veggie-palooza and can be used as a base for nearly all the soups in this book. In a bowl or sipped as a tea, it’s the perfect cleansing broth.
Nourishing Bone Broth| Put this one in the time machine. Bone broths are trendy these days, but in fact they’ve been around since the ancient Greeks. It turns out the gelatin that seeps from the bones as they simmer is great for gut health and digestion. Beef bones also contain high amounts of calcium and magnesium, which are great for your bones. One note: Invest in pasture-raised, organic bones, if at all possible, to ensure you’re getting the highest-quality ingredients possible, free of hormones and antibiotics.
Old-Fashioned Chicken Stock| Some things you learn at your father’s knee. But chicken stock? I learned that at my mother’s elbow, watching from my perch on the yellow Formica kitchen countertop as she reenacted her Nana’s chicken stock note by note. Onions, carrots, celery, chicken… it’s down-home, old-time comfort in a pot. I can’t think of a better way to get vital nutrients, with a flavor that will leave you longing for more. [olists num=1][olists num=2][olists num=3]
The post The Clean Guide to Homemade Broths + Stocks appeared first on The Chalkboard.
from The Chalkboard http://ift.tt/2CgZtTi
via IFTTT
No comments:
Post a Comment