What Kind of Stock to Use for Potato Leek Soup with Bacon You could use vegetable stock if you wanted to but the best thing to use is fresh chicken stock rather than
using stock cubes.
Not exact matches
I roast chicken backs and parts or
use leftover chicken or turkey bones then
use a electric instapot style pressure cooker set on chicken / high temp for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice
cube trays mix 17 ice
cubes (1 cup) too 1 or 2 cups water depending on strength you want the best
stock on earth
1 kg pumpkin, cut into large
cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1
cube (or
use vegetable
stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 Sweet Onion - Diced Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree —
Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2
Cubes Chicken
Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
I
used a chicken
stock cube and a cup of water.
Add chicken breast
cubes back to pot (if
using rotisserie chicken hold off and add it later with the black beans) Add chicken
stock, canned tomatoes (with juice) and tomato paste, simmer, partially covered about 10 - 15 minutes or so.
I changed a few things: I
used 1/2 cup heavy cream instead of half and half, and I
used 1-1/4 cup vege
stock (reconstituted from
cubes) instead of 2 cups that the recipe called for.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small
cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken)
stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
Make the mushroom
stock (I
used a Knorr
stock cube) and mix in the reserved pan juices, soy sauce, Worcestershire sauce, cornflour and English mustard.
half a tsp butter — I
use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small
cubes 1 litre of homemade vegetable
stock black pepper, optional
Up to 1 liter of vegetable
stock, or water and a
stock cube (if you are not a vegan or vegetarian, you can
use chicken
stock)
Get the
stock cubes or paste and
use then with water, for a much richer flavor.
If you want to make these with vegetarian protein,
use a package of «Cauldron Foods» marinated tofu pieces, but leave out the
stock cube as the tofu is salty enough.
-LSB-...]-- Recipe slightly adapted from The Art of Eating Well by Melissa Hemsley and Jasmine Hemsley * — If
using vegetable
stock cubes I tend to
use less than the packet says (e.g. if it recommends 1
cube for 1 litre of water, I
use 1/2 a
cube for 1 litre of water instead).
To make a good
stock,
use real ingredients — do not
use bouillon
cubes or powders, or canned
stocks.
I ALWAYS
use cubes, and never prepared
stock, because I'm lazy / poor.
• For the mushroom
stock I have used 1 Kallo Organic Mushroom Stock Cube dissolved in 500 ml boiling w
stock I have
used 1 Kallo Organic Mushroom
Stock Cube dissolved in 500 ml boiling w
Stock Cube dissolved in 500 ml boiling water.
If you can't buy this brand then I would
use another brand mushroom
stock, from either a
cube or powder to make 500 ml (2 cups) OR I would recommend you make your own mushroom
stock (sorry I don't have a recipe but there are loads online).
Often the veg are brocolli and fried red onion or roast onion and fennel classic tortilla / spanish omlette noodle soup —
use instant
stock cubes but simmer it with star anise, soy, slice of ginger, dried chilli, black cardamon, dried shitake etc for an hour or so before removing the spices and adding the noodles / veg.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch
cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or
stock 2 1/2 lbs hot or sweet Italian sausage (I
used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch
cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken
stock 1/2 cup chopped fresh parsley
Embrace the versatility of this dish by playing around with the vegetable make - up by adding
cubed winter squash, swapping chicories for the cabbage,
using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example.
We carry a variety of easy - to -
use cooking
stocks, bouillon
cubes, and demi glazes for all your cooking needs.
Prepare your
stock — I
used a Kallo vegetable bouillon
cube here but you can
use homemade
stock if you prefer..
• For the veg
stock I
used a Kallo brand mushroom
stock cube and always will from now on - lovely flavour!
I then deglazed the pan and added all those yummy juices to the soup, which also means you don't need to
use any
stock powder or
cubes here as it's pretty packed with flavour all on it's own!
Prepare the vegetable
stock, (I
use two
stock cubes as they really thicken the
stock and add much more depth of flavour) and transfer the cooked vegetables to a slow cooker.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4»
cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I
used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef
stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1 - inch
cubes * 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or
stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut into 3 / 4 - inch
cubes (can also
use half carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch
cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper
6 - 7 cups vegetable
stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small
cubes (we
used Mori Nu) 8 oz rice noodles (we
used Erawan Brand medium size oriental style noodles)
100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or substitute with arrowroot if gluten free) 1 cup fish
stock 1 cup milk 1 cup sweetcorn 1 medium potato, diced into small
cubes 2 tins smoked herring fillets (or equivalent amount of smoked fish) 2 - 3 cups mixed seafood of your choice (I usually
use a small tin of salmon, some shrimp meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)
Embrace the versatility of this dish by playing around with the vegetable make - up: add
cubed winter squash, swap chicories for the cabbage,
use stock in place of water, or stirring in blanched hearty greens or spinach at the end.
3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I
used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4»
cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef
stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled &
cubed
Chicken and
stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch
cubes (best to chill
cubes in the freezer for at least 15 minutes before
using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water
Figure out what consistency you like, we do one carton of strained tomatoes and one can of whole tomatoes that i break up, also
use beef bouillon
cube and water instead of
stock.
Don't be afraid of
using frozen veggies, and try to keep a storecupboard of things like a really good boullion powder or
stock cube, chopped tinned tomatoes, tinned corn, condenced soup and even baked beans!
Whip up savory soups
using stock made from our Beef Bouillon
Cubes.
Instead of processed Bouillon
cubes / packaged veggie
stock, I
used umami - rich white miso paste to season the soup — which also provides probiotic benefits.
Heat your vegetable broth in a large pot (ideally make your own, otherwise
use an organic vegetable
stock cube with freshly filtered water).
4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia,
cubed (I
used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey
stock 1 cup diced parmesan cheese, plus 1/4 cup shredded
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef,
cubed (
use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef
stock (or
use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
I did
use chicken
stock & also added enough water so that the
cubes of squash had around an inch of liquid above the tops of the
cubes.
Personally I didn't
use low salt
stock cubes.
You can make a batch of
stock, freeze it in small portions (like in ice
cube trays) and then
use the amount needed when thinning your baby food purees.
I usually just make it with vegetable
stock cubes but lately have been
using my gut - healing vegetable broth which is not only more nutritional but adds a wonderful flavour.
Try freezing it in ice
cube trays or the baby food trays shown above — then you'll have perfectly sized little portions of
stock to
use as needed.
Bouillon is basically dehydrated broth or
stock — hence bouillon
cubes or powders — and is
used as a substitute.
instead of chicken
stock i
used 2 maggi
cubes and 4 cups of water.
Variations: Instead of
using chicken and making chicken
stock,
use 5 cups Dashi and add any of the following: fried tofu cut into triangles and simmered in hot water for 5 mintues, fish cake slices,
cubed silken tofu, julienned carrots, or chopped greens (watercress, arugula, or spinach).
Use a low - sodium or homemade beef
stock,
cubed beef and vegetables such as radishes, onions, leeks, celery or mushrooms.
Like I mentioned before, you can
use iffy sources for your electrolytes like bullion
cubes or pre-made
stocks, but they loooove to slip MSG into those things.