TYPES OF STOCK

WHITE STOCK

- soup stock made from veal or chicken without colored seasonings and often
used in white sauce

BROWN STOCK

- Brown stock (French: Fond brun or Estouffade) is one of the basic stocks (fonds) in French cuisine.
Auguste Escoffier gives a recipe in Le Guide culinaire that contains marrow bones, beef, poultry
carcasses, carrots, turnips, leeks, celery, parsnips, and onion and is simmered and skimmed for
several hours, producing a dark brown liquid that is the basis for many other sauces, soups, and
stews. The brown colour is attained by roasting the bones, which are to be used for making the
stock. It is the basis of espagnole sauce and demi-glace.

FUMET

- a stock made by simmering fish, chicken, game, etc., in water, wine, or in

both, often boiled down to concentrate the flavor and used as a flavoring.
COURT BOUILLION

- a stock made from root vegetables, water, and wine or vinegar, used
primarily for poaching fish

GLACE

- made or finished so as to have a smooth glossy surface glacé silk

REMOUILLAGE

- A French word that means "re-wetting". Remouillage is a stock that is made from bones that
have already been used once to make a stock. The stock is weaker that the first stock and is
sometimes called "second stock". It is sometimes used for water in making another stock or is
reduced to make a glace.
 SPECIALTY SOUP ORIGINATED
BORSCHT (RUSSIA)

 A beet soup served hot or cold, usually with sour cream. [Yiddish borsht, from Russian
borshch, cow parsnip (the original base of the soup), borscht.]

GAZPACHO (SPAIN)

 a spicy soup that is usually made from chopped raw vegetables (such as
tomato, onion, pepper, and cucumber) and that is served cold

GUMBO (LOUISIANA)

 a soup thickened with okra pods or filé and containing meat or seafoods and
usually vegetables
MINESTRONE (ITALY)

 is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice,
sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and
tomatoes.

 There is no set recipe for minestrone, since it can be usually made out of whatever
vegetables one has. It can be vegetarian, contain meat, or contain an animal bone-based
stock (such as chicken stock). Angelo Pellegrini, however, argued that the base of
minestrone is bean broth, and that borlotti beans (also called Roman beans) "are the beans
to use for genuine minestrone"

VICHYSSOISE (FRANCE)

 a soup typically made of pureed leeks or onions and potatoes, cream, and chicken stock
and usually served cold.