Soup 101: What is Stock, Bouillon, and Broth?

Vegetables for soup stock - Seriously Soupy

Since I've started Soupy, I've been learning so many new things about soup through experimenting with new recipes and ingredients. I learned how to make my own stock and use different flavorings (see Project Food Blog post on using feungreek and cardamom pods) and to trust myself and create new soups. I realized, though, that Soupy is lacking an All About Soup Section  -- to read about and discuss the basics of soup techniques, soups preparation, ingredients, etc. Since I am still learning myself, I'll call this section Soupy 101 and as I continue to learn it will be expand to hopefully be a comprehensive glossary of soup terms. For now, here's a brief lesson on bouillon, stock, and broth and be sure to check out Soupy next week when I talk about the differences between stew, soup, bisque, and chowder. Until then...study up!

How to Make Vegetable Stock

Medley of veggies cut up for stock - Seriously Soupy

Veggies in water - Seriously Soupy

As I mentioned in my recent ode to fresh herbs post, bouillon and store-bought stock used to be the norm here on Seriously Soupy, but fellow soup lover, I didn't realize how easy it is to actually make your own stock. Silly, I know, especially since all you need to make stock is a medley of veggies, water and a container. For this simple veggie stock recipe, I used a massive stalk of scallions (see picture!) and carrots (also massive) from my local farmers market, an oldish head of broccoli, onions, zucchini, dill, potatoes, salt and pepper -- that's it! After only two-three hours of cooking, I had eight cups of veggie stock that I will be using for two different soups this week (check out the first soup recipe on Friday). Another cool thing about stock is that you can add any combination of veggies and their bits and pieces -- ends, roots, whatever. The more, the better, and trust me, your soup never tasted and looked so good!