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Veal and chicken base are common, as are beef, lamb, and vegetable base. The soup base is available in many levels of quality. Today, these products are produced in low and very low sodium varieties, seafood, and vegetarian.
A good base ensures every soup starts well. Begin with a medium onion and chop in a few basic vegetables to give a rounded flavour. A combination of one carrot, one stick of celery, and one leek works well. Sweat these off with a knob of butter: that means heating the butter, dropping in the chopped vegetables, stirring to coat, and putting the lid back on. Cook, with the occasional stir for 15 – 20 minutes to soften them.
10 lbs Tub
