[Paul Heinzman]

Meat on the bone always has the most flavor and obviously the best for soups as the collagen and bone leak into the broth.

You know you've made good stock when it turns into meat jello in the refrigerator.

In fact, I think Alton Brown has said that is the difference between stock and broth.

[jacquej]

Yep, it is called “consumee”. Years ago, my mother used to buy it in cans from Campbells Soup, and serve it chilled on a summer day.

You are inspiring me to make some from scratch this summer. Another wonderful summer soup is “Vichysoisse”.

This is just potato-leek soup, flavored with chicken broth and dill, pureed and served cold. Your guests will think you studied in France. Google it, and read all the recipes. See where they differ, which ones are the purest, with the shortest list of ingredients, and do not call for “cheats”.

Also, avoid like the plague any recipe that calls for canned cream of anything. It is so ridiculously simple to make your own flavored white sauce, a fifth grader could do it, and you never have to eat all those chemicals again!

[dennisw]

Meat jello is right. Alton Brown is a good food scientist/physicist/chemist but his manic manner makes him unwatchable