My friends and I are having a soup swap

this weekend and that started me thinking about what I would bring. Whichever soup I make, I know that the stock will be home-made and heart-healthy. Yes, I have store bought stock in case I run out of time, but long ago I started making my own, just as my mother used to do. It’s the simplest and cheapest thing in the world. Water, veggies, garlic and bones steeped in flavorful herbs and spices for about an hour. That’s the basic recipe.

One winter day

I was gripping the steering wheel for dear life during an unexpected snow storm, when I learned the big secret to great broth. Trying to stay relaxed, I listened to Jacque Papin’s My Life As A Chef and in that wonderful French accent, he spoke to me about making stock. His advice stuck and as a result, I’m a total stock person.

Here goes:

Use whatever limp or tired veggies AND fruit that are in my kitchen, Jacque told me. Potatoes add body, half a lemon lends a certain pizzazz, fennel stalks give a note of freshness even in the dead of winter, and, an old apple or pear provides richness and natural sweetness.

When it’s done, I’ll use the stock I need, store extra in the freezer for future use in containers and an ice cube tray. Here’s my recipe for turkey stock. Try it out and make it yours.

Remember, if I can do it, so can you.

Susan Levy

Publisher, The Well-Fed Heart