vegetable stock

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fairly standard recipe to try

 

 

* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By :Annabel Cohen at www.annabelcooks.com

Serving Size : 10 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil

4 cups chopped onions

2 cups chopped carrots

2 celery ribs -- chopped

1 parsnip -- chopped (about 1 cup)

1 cups diced potatoes with skins

12 cups water

6 garlic cloves -- peeled or unpeeled

1/2 bunch parsley -- washed but uncut

1/2 teaspoon black peppercorns

1/2 teaspoon dried thyme -- crumbled

1 bay leaf

1 teaspoon salt

 

Heat oil in a large soup pot over medium-high heat. Add onions and cook,

stirring often until the onions are lightly golden. Add the carrots, celery and

parsnips and cook. Stir another 3 minutes. Add remaining ingredients and bring

to a boil. Reduce heat to simmer and cook for 2 hours. Strain through a fine

sieve or cheesecloth-lined colander. Chill or freeze in an airtight container

until ready to use.

 

For a quick and delicious vegetable soup, puree the vegetables minus the bay

leaf, with some broth in a blender or food processor until very smooth. Stir the

puree back into the pot and stir until completely incorporated. Adjust

seasonings and serve. Otherwise, discard the vegetables.

 

Makes about 9-10 cups of stock.

 

 

Source:

" Artcile about fall soups by Bev Price 2001-10-08 "

S(Filename):

" http://abcnews.go.com/onair/GoodMorningAmerica/recipes/GMA001205SavorySquashSou\

p.html "

Yield:

" 10 cups "

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

 

Per Serving (excluding unknown items): 106 Calories; 4g Fat (35.0% calories from

fat); 2g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 245mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : This is a basic stock. You may add other vegetables or delete some if

you wish. Among the vegetables you could add are beans, lentils, spinach, Swiss

chard, leeks, sweet potatoes and tomatoes.

 

Nutr. Assoc. : 0 0 0 0 0 4608 0 0 0 0 0 0 0

 

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