Most soups have stock as a base. Stock is made by simmering various ingredients in water, including meat, bones, vegetables, herbs and spices. The flavor of bone stock comes from the cartilege and connective tissue in the bones. The gelatin in bone broth has many health benefits. Connective tissue has collagen in it, which gets converted to gelatin that thickens the stock. The less desirable parts of vegetables (such as carrot skins and celery ends) are often used in stock.
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