Just started a batch of pea soup. While dumping in the water, realized I had some chicken stock in the freeze...seems that would enrichen the result like it does for so many other recipes...? Thought, experiences appreciated...
No question...but I am guilty of slowly complicating the process. Peas, ham bone, carrot, onion, potato, smoky bacon, salt, pepper...a tsp of beau monde for good measure. Eventually, I'll come up with more...LOLYes, it can enriches it. But simple is also great.
I'll try all of this, except the garlic...simple can be great and you could go for mirepoix with just the peas and water and perhaps a bouquet garni with thyme, bay, garlic, peppercorn, etc.
Good deal...next time I'll use the stock. I will use water before using the store-bought stock, though.I like a little chicken flavor in the background. I usually just throw in my best friend ..chicken base.
Nothing wrong with store bought stock or the jarred soup base (Better than Bullion is my go to brand).Good deal...next time I'll use the stock. I will use water before using the store-bought stock, though.I like a little chicken flavor in the background. I usually just throw in my best friend ..chicken base.
Exactly right...but, I do like the flavor of mine the best. But in my pea soup, water is fine.Store bought stock is better than no stock at all IMO.
I made a huge mistake! It's a Swanson product. Sorry. It is next to the carton broths/stocks in my store. It's infused with rosemary, thyme, sage, garlic, and lemon. It's labeled "Tuscan Chicken flavor infused broth"@eastshores .... I want to try that Progresso product.
Is it with all the other Progresso soups or with the broth/stock cartons?
I disagree. I never buy stock at the supermarket, it's junk IMO. I would rather use water, and as was suggested earlier, I'll sometimes throw in a bay leaf, some thyme, some smashed garlic, black peppercorn etc.. or sometimes... just use plain water. I prefer it to store bought stock. Sure, store bought stock will have more flavor, it's just not the kind of flavor I'm usually looking for.Store bought stock is better than no stock at all IMO.
They actually discussed that. What they basically determined was that for labeling purposes there is no difference between stock and broth. They did their taste test too, and funny enough the stock that had the most protein in it was rated as the least appealing of all of the selections. People key in on the glutamates and nucleotides that are really how store bought stocks get their flavor. Better than Boullion ranked second in their taste test.@eastshores Did the Test Kitchen look at stocks at all or just the broths?
I guess it is a dead giveaway if there is no protein present lol... will have to start checking before I choose.
Thanks for the correction on that brand name ...making Wedding Soup this week and thought to see if it would bring anything new to the party.
You're right in that we may not have tasted the same product. I've never bought stock from a can, only from cartons, and tried hard to get the ones with the best ingredient lists, the least sodium, etc.. but still it's such a far cry from homemade chicken stock that I don't bother anymore. I regularly make chicken stock, but if I don't have any on hand I'll use water. Or if it's a chicken based dish I'll use the neck, back and wing tips to make a quick stock.@French Fries Guess we will have to agree to disagree about store bought stocks.
I admit there are huge differences between brands and carton vs can .
I can sometimes find (organic freezer section) a chicken stock made like I would but it is a rare find at best.
My usual grocery store carries a nice selection of demi ... always have some on hand but never thought to use it instead of the soup base.
So thanks for that tip /img/vbsmilies/smilies/smile.gif
I don't understand that comment. Stock is made with water only. It doesn't make a difference wether you make a soup using a chicken stock, or use water and chicken bones when you're making the soup, in fact I'd argue that the latter will yield a better result since you haven't frozen or otherwise held the stock. For example, I make minestrone with water only, but I do like to add a ham hock or a piece of cured pork belly and an old parm rind, some herbs, aromatics, garlic, etc...BTW, soup made with water only? You cannot be serious!
Yes, we have equivalent pastes here, I'm thinking of the Better than Bouillon stuff that's pretty good, but still unfortunately loaded with salt, so you have to be careful when using it. Still, I have a jar of it in my fridge and use it once in a while (it keeps forever).Originally Posted by ChrisBelgium
I grab for these bouillon pastes whenever needed for tweaking quickly a sauce or even to be used in a soup. I have to encounter the first individual that will detect the use of this kind of stuff in my food! These pastes are simply fan-tas-tic and a real must in your kitchen! I'm sure there are multiple choices in any other country. Highly recommended!
Haha for a second there I read "deep rich blue"! /img/vbsmilies/smilies/eek.gifFirst the color was a deep rich hue
I'm sure I would have loved it as well. There's the ingredients I like or dislike as a cook, but then there's dishes made by someone else with ingredients that I may not like to use myself but still make the final result taste delicious.I only make about a gallon of dressing (big family lol) and usually have leftovers.
Not last year tho.
All gone.
Felt kinda nice.
Just sayin' lol.
I had a look.For a lot of background and expertise, take a look at the website of Pea Soup Andersen's
Guess that means their original recipe doesn't involve any kind of chicken stock or ham hocks or bacon... while they sell newer versions that do use bacon... I'm sure both are very good, albeit different tasting, and I probably would use one or the other depending on what other dishes I'm serving during that meal.Product Description
The "Original" Split Pea Soup is Fat Free, 100% Vegetarian (...)