Anolon Academy

Maximum Flavour for Stocks & Soups

By Chef Justin North

There is nothing better than the soul warming flavour of a good stock, soup or casserole, it is easy to achieve clarity and depth of flavour through using good ingredients and following a few simple tips.

You can only achieve a great soup or casserole if you have a great stock. I usually use water as a base with plenty of garlic, fresh thyme and loads of vegetable peelings – a great way of using up all your leftover trimmings and peelings instead of throwing them away. 

Only just cover with water, as too much will dilute the flavour, bring to the boil then turn the heat down to a very gentle simmer and allow your stock to simmer away for at least 35 minutes, remove any impurities that rise to the top of your stock with a deep spoon or ladle.

If you are making a carrot soup, then use all the carrot peelings and trim to make an aromatic flavoursome stock. If making parsnip soup, then use all the parsnip trim and tough fibrous cores and so on.

Lamb neck casserole is divine and easy to make in this pan, simply caramelise the lamb neck in the casserole pan over a medium high heat until well browned, add a splash of white wine, a few chopped tomatoes & thyme, cover with a aromatic stock, place the lid on a very gently braise for 3-4 hours until soft and melting.