An old friend recently commented to me, “So you run a culinary academy for kids?” Well, yes, that is definitely part of it. Technique. What really makes this an exciting class, though, is getting them exposed to the idea of cooking real food, slow food, sitting down to family and community meals, teaching them about where our food comes from, and cooking with what is in season at such a young age.
Here now, of course, it is Soup Season. And, to help understand how to make good soups, you only need to do a little taste test of stocks that are sold in the grocery store to notice that they mostly taste kind of, well, funky. The under taste is somehow chemical, just slightly off. We absolutely will use it in a pinch, but when we’re making something where it will matter a lot, like a vegetarian soup for instance, we will make up a quick vegetable stock from a few basic ingredients.
Making stock is an extra step, and I know how dear your and your Yummy’s time is. But. We tried to make this the most simple stock that would still be delicious, a stock that you can sort of make as an aside to whatever soup or risotto or other dish you are making, and not feel overworked. Plus, your Yummy can help with and watch how it is all done.
Basic Vegetable Stock
yields about 5 cups, do not double in the same pot
*3 medium carrots
*2 stocks celery
*one yellow onion and one red onion••
*7-12 garlic cloves (you can use those small ones at the middle of the head, just use more)
*2 large handfuls of fresh parsley branches and leaves
*a bay leaf
*2 qts. water
*large pinch of salt, optional
*1 t. dried thyme, optional
*2 T. olive oil or another favorite vegetable cooking oil
Big Person: Chop the carrots, celery, and onions into 1-inch pieces. Peel the garlic and use the back of a large knife to smash each garlic clove.
Together: In your largest pot with a wide bottom, add the oil, the carrots, celery, onion, garlic, bay leaf, and parsley. Talk to your Yummy about the colors and smells of each element. Also explain that we never crumble a bay leaf as it will stick in the back of your throat and is very dangerous.
Big Person: Place the big pot over a medium-low flame and saute, stirring often, for about 10 minutes. The idea is to get some browning on the veggies without burning them at all. If you need to, you could turn the heat down to low and not be quite as vigilant, but it will take longer, more like a half hour.
Together: Place the big pot on a trivet or kitchen towel so that your mini-chef has access to it without being near the stove. Explain that the pot is very hot to your Yummy and that we would get burned if we touch even the sides of it. (This is not something you will be doing with a two or three year old. Save it for a four year old or older mini-chef to help out with.) Then, pour in the water together. Have your Yummy throw in the salt as well and sprinkle in the thyme if you are using them.
Big Person: Take the pot back to the stovetop and bring the stock to a rolling boil. Then, turn the heat down to low, cover the pot partially, and simmer for a half hour or so.
When the stock is done cooking, get a big bowl ready, place a sieve on top, and pour the stock through the sieve into the bowl so that all of the veggies, etc. is left in the sieve, and the stock is just liquid.
**Sometimes the red onions will turn the stock a darker and purple-y color. Correct this in dishes where it matters by adding a bit of acid, such as lemon juice or vinegar. Red onions also make the stock tastier and impart a more textured flavor. You can always substitute another yellow onion or some other favorite from the onion family (leeks, shallots, white onion, etc.).
