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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a good basic stock, and is perfect for vegetarians! Ingredients:
1 tablespoon olive oil |
1 large onion |
2 stalks celery, including some leaves |
2 large carrots |
1 bunch green onions, chopped |
8 cloves garlic, minced |
8 sprigs fresh parsley |
6 sprigs fresh thyme |
2 bay leaves |
1 teaspoon salt |
2 quarts water |
Directions:
1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
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