Soups based on a good stock made from boiled bones are wonderful and rich, but who has time to boil bones these days?

We take a shortcut and use a bouillon cube or packet. This gives a nice flavour to the soup (or dish to which it is added), but there is a richness, a certain silkiness that is missing. This is not surprising given that bouillon cubes are just cubes of salt and a bit of fat with flavour. That silky richness a soup gets from boiled bones comes from the protein the boiling extracts from the bones.

The next time you are in a hurry to make up a soup and don’t have time to boil some bones for the base, consider adding a packet of unflavoured gelatin. I like adding a packet to every 3 cups of soup I have.

Gelatin is a protein product obtained from animals.

Comments

kaymc

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good tip! i do have a ham bone and am going to make split pea soup this week. wish i already had it made!

Monday 12 January 2009, 18:11

richard

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I always make my pea soup to-o-o-o-o thick - you can carve it up with a knife - it's really more like mashed split peas.

(This is actually a recycled post from an abandonned recipe blog I used to have.)

Monday 12 January 2009, 19:30

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