Heart Vegetable Stock

[Guest guest]

I don't think any of the recipes I posted today call for it, but later this

week, some do.

 

 

* Exported from MasterCook *

 

Hearty Vegetable Stock

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 onion

4 whole cloves

2 tablespoons olive or sesame oil

2 carrots

1 turnip

2 stalks celery

1 red potato

1 Granny Smith apple

1 leek

1/2 cup brown lentils

1 cup dry white wine

12 cups water

1 teaspoon salt

10 black peppercorns

2 cloves garlic

BOUQUET GARNI:

8 sprigs parsley

4 sprigs thyme -- (2 teaspoons dried)

1 bay leaf

2 sprigs winter savory -- (1/2 teaspoon dried)

 

Ad: About 10 cups * Prep Time: 15 minutes * Cooking Time: 2 hours

 

Lentils add depth and character to this recipe for an all-purpose hearty stock.

You may vary the type of bean used and/or other ingredients and spices to suit

the season, your taste and the soup for which the stock is intended. Hearty

stock works especially well for consommes and other clear soups, as well as for

soups with a unidimensional character, such as potato or onion.

 

1. Peel and quarter the onion and stud it with the cloves. Heat the oil in a

heavy 6-quart stock pot over medium high heat until hot, but not smoking. ange

the onion pieces, cut side down, in the bottom of the pot; they should sizzle

briskly when first in contact with the oil. Cook, turning occasionally, for

about 7 minutes to sear, then brown the onion. Reduce the heat to low and

continue to cook, turning several times, for about 20 minutes or until the onion

is evenly browned and soft. Put aside.

 

2. Trim the ends from the carrots and the turnip. Scrub the carrots, celery,

turnip, and potato under cold running water, then cut each into 1 1/2 inch

pieces. Quarter and core the apple. Remove about an inch of top, the root

strands, and any discolored outer layers of stem from the leek. Beginning about

1 inch from the root end, cut through the leek, root to top, leaving the root

end intact. Turn it 90 degrees and cut again in the same direction. Wash the

leek thoroughly, inside and out, under cold running water to remove all sand and

dirt, then chop into 1-inch pieces. Set the vegetables aside as the onion cooks.

 

3. Pick over the lentils, removing and discarding all stones and debris. Rinse

the lentils and add them to the onion. Turn heat to medium and cook, stirring

constantly for 5 minutes. Add the vegetables and stir to combine.

 

4. Turn the heat to high and pour the wine over the vegetables. Cook, stirring

constantly, for about 1 minute, until all of the alcohol smell has cooked off.

Add all of the remaining ingredients, cover and bring the stock to a boil.

Reduce heat to low. Skim and discard any foam that has risen to the surface.

Cover and simmer for 1 1/2 hours.

 

5. Remove the stock from the heat. It may be strained and used immediately or

cooled and stored for later use. If you are not using the stock right away, cool

it briefly at room temperature after removing from the heat, then place it in

the refrigerator to cool completely. Cooling the stock in the refrigerator helps

eliminate the possibility that the vegetables cook beyond their optimum point

(and become bitter or grassy) and helps prevent bacteria from growing in the

broth as it cools.

 

6. When the stock is completely cooled, strain it and discard the vegetables.

Cool again and allow it to settle, then skim and discard all fat that remains on

the surface. Refrigerate the stock and use it within 3 days, or freeze it in

airtight containers for up to 6 months. Freezing some stock in 1 cup portions is

convenient so that you can use it as an enrichment or added flavoring without

having to thaw a larger quantity than may be required.

 

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 802 Calories; 11g Fat (13.6% calories

from fat); 26g Protein; 138g Carbohydrate; 47g Dietary Fiber; 0mg Cholesterol;

2802mg Sodium. Exchanges: 2 1/2 Grain(Starch); 15 Vegetable; 1 Fruit; 1 1/2

Fat.

 

 

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