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If you eat that gumbo, you'll never leave New Orleans.' " The simplest definition of gumbo is a soup made by simmering meats, seafood, vegetables and spices in a thickened stock.
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The same roasted pumpkin, puréed and thickened with stock, herbs and a little cream, makes a classic winter soup.
The broth was an aromatic, tomatoey, masa-thickened fish stock, rich with chewy field corn and the earthy-musty herb epazote.
Slowly whisk in the stock, then the cream, stirring constantly, until thickened, about 5 minutes.
Slowly add the boiled stock and milk to the roux and cook until thickened.
Slowly stir in the stock, bring to a simmer and stir until smooth and thickened, about 2 minutes.
Add stock and simmer over medium high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour.
Add the beef stock, then simmer until the sauce has reduced by half and thickened.
Stir until thickened.
Simmer until thickened.
A stock made from the bird's bones would have been the soup base, with pieces of the flesh and croutons in the velvety, flour-thickened soup.
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CEO of Professional Science Editing for Scientists @ prosciediting.com