Inns Magazine Issue 5 Vol. 17 2013 Winter Luxury Issue | Page 12

t’s cold, it’s winter and you’re thinking about what to make for dinner. You think hot, hearty, nutritious and tasty. Then it comes to you as a wonderful memory,

the last time you went out for a meal you had that sensational soup! Hmm, so you think, how would I make that? So, you fill your largest pot with water, add everything you remember being in the soup, boil it for a while, and voila – the worst thing you’ve ever made! Don’t feel bad, that’s what everyone does until they learn the secrets to making soup. Wonderful soups are easy to make if you follow a few simple guidelines:

Step 1: The basis of all soups is a mirepoix or sofrito, which is simply aromatics, such as onion, garlic, celery, carrots, peppers, etc. sautéed in olive oil until translucent. Simply process your aromatics in a food processor until they are almost pureed, and add to warmed olive oil in your soup pot.

Step 2: Essential to soup making is layering of your ingredients. Take a bit of time for each layer, at least five to ten minutes each, and you will be rewarded with a delicious robust flavor that will have your family clamoring for soup all winter long!

Step 3: Made in Advance Homemade Stock: Yes it is very easy to make, and this way you avoid sodium and preservatives. Keep 3 extra large Ziplocks in your freezer – one for veggie peelings and pieces, one for beef/lamb bones and bits of meat, and one for poultry (turkey or chicken) bones, and bits of meat. Once the bag(s) are full, it is time to make your stock. Do it on a day when you are home and are busy doing other things. Put all the ingredients in your largest pot on the stove over medium heat, without a lid. Walk away and check periodically. Remove from heat when it is half the original volume, strain and freeze. Freeze in 3 cup containers to use in small batches of soup and 8 cup containers for large batches of soup. This way it is ready to go when you want to make soup, just defrost first.

Soup makes great party fare as well and will delight your guests– disposable, acrylic soup shooters are available at dollar stores, in bags of 20-25, for $1 and a great party idea. Just be sure to choose two creamy soups for this idea, to give your guests a choice, and avoid chunky soups as they do not work well in small shot glasses!

You are welcome to contact Chef Cober through Log Cabin Heaven with any questions you may have or e-mail [email protected].

Simple Stock

1 Ziplock Bag of Poultry Pieces or Beef/Lamb Pieces or Veggies

3 quarts water

1 large onion, whole, peeled

1 tsp salt

6 peppercorns

1 large leek

1 bay leaf

½ tsp thyme

2 celery stalks including leaves

2 garlic cloves, peeled

handful fresh parsley

Add all to large stock pot and bring to boil. Turn down to gently simmer for 6 -8 hours. Do not cover. It is ready when it is half the volume you began with. Strain and use or freeze.

Inns Eats Treats

&

The Siren

Song of

Soup

By Chef Ro Cober

I

12

Inns E-Magazine / Winter 2013