Vegetable Stock Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T olive oil
Diced onion
Garlic cloves
Celery
Carrots
Potatoes
Turnips
Parsley
Bay leaf
Marjoram
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Directions: |
Directions:To make the stock, put about 2 tablespoons of olive oil in the stock pot, and lightly saute a diced onion or two, as well as some crushed garlic. Once this is lightly browned, add the bag of parings, as well as whatever else you might have around: a turnip, some celery and parsley, a carrot or two, a potato, a couple of plum tomatoes, some peppercorns, and a bay leaf or so. Cover it all with water and let it simmer for about 45 minutes. Strain and adjust the seasoning with salt and pepper. This can be used as a broth on its own or as a base for other soups. It can also be frozen in ice tube trays so that you can pop some out whenever a recipe calls for a small quantity of broth or bouillon. |
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Personal
Notes: |
Personal
Notes: Keep a gallon-size plastic bag in the freezer to deposit parings from vegetables, i.e., onion peels and ends, outer broccoli and celery stalks, carrot and potato peels, mushroom trimmings, crushed garlic remains, etc. When the bag is bulging or the desire to make soup strikes, you're halfway already to a great vegetable stock. Onion peels, in particular, are wonderful for imparting a deep brownish color and flavor to broth. If you're trying for a more chicken soup type appearance, go gently with them or leave the onion peel out entirely.
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