white stock for soups recipe | how to make white stock Indian style | uses of white stock |
by Tarla Dalal
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white stock for soups recipe | how to make white stock Indian style | uses of white stock | with 28 amazing images.
white stock for soups recipe is a basic recipe used to flavour soups. Learn how to make white stock Indian style.
To make white stock for soups, combine the bottle gourd, potatoes, cabbage and onions along with 4 cups of water in a deep pan and boil on a medium flame for 20 minutes. Keep aside to cool. Blend in a mixer till smooth and strain using a strainer. Use as required.
Stocks have always been on the hit list to add flavour to the soups. White stock for soups not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma.
Uses of white stock are not just to add aroma, but also body and thickness to soups. It is usually used for creamy soups. You can use to make sumptuous and flavourful soups like Almond Soup and Celery Chowder Soup.
To make white stock we have used vegetables like bottle gourd, potatoes, onions and cabbage. However, Jains can avoid the use of onions and replace it with cauliflower. As the name says white stock for soups, do not use veggies like carrot, asparagus etc. which are commonly a part of other vegetable stock.
Tips for white stock for soups. Make sure you do not chop your ingredients too finely. Just chop them into medium to big cubes or halve or quarter them, so they absorb water easily. 2. Ensure to boil on medium flame and not high flame. Boiling on high flame will lead to excess water evaporation. 3. Remember to cool before blending.
Enjoy white stock for soups recipe | how to make white stock Indian style | uses of white stock | with step by step photos.
For white stock- To make white stock, combine all the vegetables along with 4 cups of water in a deep pan and boil on a medium flame for 20 minutes. Keep aside to cool.
- Blend in a mixer till smooth and strain using a strainer. Use the white stock as required.
White Stock ( Used for Soups ) recipe with step by step photos
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If you like white stock for soups, then also try other stock recipes like
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White stock is made up of 5 tbsp chopped bottle gourd (doodhi / lauki), 5 tbsp roughly chopped potatoes, 5 tbsp roughly chopped onions and 1/4 cup roughly chopped cabbage.
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To prepare bottle gourd for white stock for soups recipe | how to make white stock | uses of white stock, first you need prepare the bottle gourd. Ensure that the bottle gourd has a smooth skin, is pale green in colour and free from any cuts, spots and blemishes. It should be firm to handle and the flesh should not feel soft when pressed.
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Wash the bottle gourd very well with clean water to make it free of dirt if any. Wash it under running water to prevent any sort of contamination.
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Wipe it with a clean kitchen towel and pat dry it.
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Cut the bottle gourd horizontally into 2 parts using a sterilized knife.
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Peel the bottle gourd with a sterilized peeler and discard the peels.
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Using a knife chop the bottle gourd into medium to big sized pieces. Keep the chopped bottle gourd aside.
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To prepare potatoes for white stock for soups recipe | how to make white stock | uses of white stock, you first need to chop the potato. For that buy the perfect potatoes. Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. In addition, they should not be sprouting or have green colouration since this indicates that they may contain the toxic substance that imparts an undesirable taste.
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Wash the potatoes very well with clean water to make it free of dirt if any. Wash it under running water to prevent any sort of contamination.
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Wipe it with a clean kitchen towel.
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Peel the potatoes with a peeler and discard the peels.
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Using a knife chop the potatoes into medium to big size. Keep the chopped potatoes aside.
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To prepare cabbage for white stock for soups recipe | how to make white stock | uses of white stock, first you need to buy the perfect cabbage. Light green and white in colour, cabbage is a really simple vegetable to cook. Choose cabbage heads that are firm and dense with shiny, crisp, colourful leaves free of cracks, bruises and blemishes. Severe damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well, so do not buy it.
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Wash the cabbage very well with clean water to make it free of dirt if any. Wash it under running water to prevent any sort of contamination.
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Wipe it with a clean kitchen towel and pat dry it.
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Using a knife chop the cabbage into medium to big pieces. Keep the chopped cabbage aside.
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To prepare onion for white stock for soups recipe | how to make white stock | uses of white stock, first you need to buy the perfect onion. Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody centre in the neck. The skin should be bright and shiny. If you notice dark, powdery patches under the skin, pass it up as this is an indication of a common mould which will eventually spoil the flesh. Avoid those that are sprouting or have signs of mould.
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Peel the onions using a knife and discard the peels.
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Using a knife chop the onions into medium to big size. Keep the chopped onions aside.
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To make white stock for soups recipe | how to make white stock | uses of white stock, first boil 4 cups of water in a deep non-stick pan.
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Add 5 tbsp chopped bottle gourd (doodhi / lauki).
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Add 5 tbsp roughly chopped potatoes.
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Add 5 tbsp roughly chopped onions.
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Add 1/4 cup roughly chopped cabbage.
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Mix well and boil on a medium flame for 20 minutes. Keep aside to cool slightly.
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Transfer the mixture of white stock for soups recipe | how to make white stock | uses of white stock into a mixer jar and blend till smooth. This helps to get thickness to stock and also to the soup to which it is added.
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Strain the white stock using a strainer.
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The liquid obtained after straining is the white stock. Discard the remaining mixture in the strainer.
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Use white stock for soups recipe | how to make white stock | uses of white stock as required.
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Nutrient values (Abbrv) per cup
| Energy | 34 cal |
| Protein | 0.7 g |
| Carbohydrates | 7.5 g |
| Fiber | 1 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 4.7 mg |
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