ABOUT SOUP

Odd bits of food which many people throw away can be used for a tasty and economical soup . Trimmings from chops , steaks, fish joints ,bacon and chicken giblets , scraps of any uncooked meat , or the bones , even the left over gravy can form the base for meat stock . Brown stock is usually made with the bones or meat of any red meat while white stock is usually made fom either chicken or fish . Always break bones to allow the juices and marrow to escape freely into the soup water . Cut meat into small pieces . Long slow cooking in plenty of water is necessary to soften the tissue and disolve protein in meat and bones . Shins , shanks ,knuckles and necks make good soup . For fish soup , always use the heads , tails , backbone or any other discarded pieces that would be otherwise thrown out .