Yes, vegetable stock is good for soup, particularly for specific types where its flavor is prominent.
Why Vegetable Stock Shines in Soup
According to culinary insights, the stock you use in soup plays a crucial role, often being the primary flavor component you taste. This is especially true for certain kinds of soups.
The reference specifically states that "any brothy non-puréed soups should be made with your favorite vegetable stock if that's what the recipe calls for—the stock is what you'll mostly be tasting." This highlights that in soups where the liquid base is not blended into a thick consistency, the quality and flavor of the stock are paramount, and vegetable stock is an excellent choice.
When to Use Vegetable Stock in Soup
Based on the reference, vegetable stock is particularly well-suited for:
- Brothy Soups: Soups where the liquid base is clear and forms a significant part of the dish.
- Non-Puréed Soups: Soups containing distinct ingredients floating in the broth, rather than being blended into a smooth texture.
Think of classic soups like vegetable noodle soup, minestrone, or simple clear broths with vegetables and grains. In these dishes, the vegetable stock isn't just a cooking liquid; it's the very foundation of the soup's taste.
Beyond Soup: Other Uses Highlighting Stock's Flavor Role
The reference also notes that the importance of stock's flavor isn't limited to just soup. Starches such as risotto or polenta also rely heavily on the cooking liquid (like vegetable stock) to absorb flavor as they cook. This further illustrates how vegetable stock is valued for its ability to impart taste into dishes.
Choosing a good quality vegetable stock ensures that your brothy, non-puréed soups are flavorful and satisfying, as the stock's taste will be front and center.
