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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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A soup is only as good as the stock it is made from and this is a good,basic vegetable stock that I use as the base for my Tortellini Minestrone With Spinach. Since it makes a lot, I freeze it in individual batches, each bag holding enough for 1 batch of soup.You can vary the vegetables to suit your taste but watch out for strong flavoured veggies that will dominate the stock and potatoes which will make it cloudy. Ingredients:
6 1/4 quarts water |
1 1/2 lbs onions, chopped |
1 1/2 lbs carrots, chopped |
1 1/2 lbs celery, chopped |
3/4 lb tomato, chopped |
3/4 lb leek, chopped |
1 clove garlic |
1 bay leaf |
6 sprigs parsley |
2 sprigs thyme |
3 whole black peppercorns |
Directions:
1. Place water in stock pot and add vegetables, garlic and sachet.
2. Heat on high to simmering but do not allow to boil.
3. Reduce heat to low.
4. Skim whatever scum rises to surface.
5. Simmer, covered, for 3 hours, but do not stir.
6. Check occasionally to make sure stock isn't boiling and to skim surface if necessary.
7. Season with salt.
8. Cool; remove vegetables and strain stock.
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