Soup!

As I mentioned yesterday, I made veal stock. I ended up with 17 liters of it when all was said and done.

Stock is a wonderful thing. It’s amazingly versatile. You can cook rice or vegetables in it and they will taste richer without having added any fat or many calories. It’s a great base for sauces of all kinds, and I love what Bourdain calls dinosaur sauces (the old fashioned kind with a roux base).

Best of all though, I now have plenty of stock to keep me going this fall and winter with soup; nothing like a nice bowl of hot soup on a cold wet rainy slimy day in late autumn.

I won’t even resist the pun – my freezer’s well stocked!