VCE--Quick Stock

[Guest guest]

* Exported from MasterCook *

 

Quick Stock

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable or olive oil

1 onion -- peeled & coarsely chopped

1 carrot -- coarsely chopped

1 rib celery -- coarsely chopped

trimmings from the soup vegetables -- rinsed

2 bay leaves

4 cloves garlic -- (or more) peeled & smashed

8 branches parsley, including the stems or a small

handful of stems

additional herbs and spices appropriate

for the soup

salt

 

Heat the oil over high heat and add the onion, carrot, and celery. While

they're browning, peel the vegetables and add the trimmings to the soup along

with the aromatics. Stir occasionally. After about 10 minutes, add 2 teaspoons

of salt and 2 quarts of cold water and bring to a boil, then lower the heat and

simmer, uncovered, for 25 to 35 minutes. Strain as soon as the stock is

finished.

 

VARIATIONS:

 

Dark Vegetable Stock: Brown the onion before adding the liquid or add 1

tablespoon, or more to taste, light soy or mushroom soy sauce to the finished

stock.

 

Stock for Curried Dishes: Make the basic stock, but lightly brown the

vegetables in 1 or 2 tablespoons of clarified butter, with 1 3-inch cinnamon

stick, 4 cloves, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, and 1/4

teaspoon of cardamom seeds.

 

Stock for Mexican Soups and Stews: Make the basic, summer, or winter vegetable

stock using a safflower or olive oil. Saute the base vegetables only lightly

and include 1/2 bunch of chopped cilantro or the stems from 1 bunch, 1/2

teaspoon dried oregano, preferably Mexican, several epazote leaves, fresh or

dried, 6 cloves of garlic, roasted or sauteed in their skins, and 3 tomatoes,

broiled until blistered.

 

Source:

" page 196 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 6 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 98 Calories; trace Fat (3.3% calories

from fat); 3g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 65mg

Sodium. Exchanges: 4 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0