SPAR Inpiration

Tips For You

Tips on Soup and Stock Making

As with most things in life you get out what you put in. Most of us have forgotten how good a sauce or soup can taste when it’s made from real stock. Top chefs agree that the mainstay in the kitchen is a good stock pot.

The more reduced a stock is, the more intense the flavour.
Allow the stock or soup to cool and remove any fat from the top. The fat will naturally settle on the surface.
Pour the prepared stock into ice trays and freeze for later use. You can just pop a few out when needed.
Yes, it’s still ok to use stock cubes. SPAR has a range of them: Beef, Chilli Beef and Chicken. Use 1 cube for 500ml of hot water.
Avoid using very strong tasting vegetables such as cabbage and any vegetables that can discolour the stock, such as beetroot or spinach.
To freeze larger quantities of soup, SPAR has a range of freezer bags.
Use a stick blender to puree soups. It saves on washing up and is convenient.
To add taste and substance to your soup don’t forget SPAR soup mix. It’s convenient and affordable and tastes delicious.
Sometimes the garnish you choose for your soup can make or break it. Let’s face it, most soups are pretty boring in appearance but scatter a little chopped crispy bacon, a few chopped chives and a swirl of cream and voila!
Another great way of adding pizazz is by serving your soup in an interesting bowl or container. Try glass jars, terracotta pots or even hollowed out bread rolls.