Directions:
- Rinse shells briefly under cool water.
- Drain well.
- Heat heavy pot on stove.
- Add oil and shells.
- Sweat shells briefly until they turn pink.
- Add vegetables, sweat for 2-3 minutes.
- Add cold water, parsley and herbs, bring to boil.
- Reduce heat, simmer for 1 hour.
- Strain liquid through fine cotton cloth, without pressing or aqueezing.
- Return liquid to a clean pot, add lemons, bring to full boil.
- Reduce heat and simmer about 15 minutes until lemon is infused into stock.
- Remove lemon.
- Cool stock completely, freeze for future use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1523.9 Kcal (6380 kJ) | ||
| Calories from fat | 842.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.56g | 144% | |
|---|---|---|---|
| Cholesterol | 274.57mg | 92% | |
| Sodium | 5451.03mg | 227% | |
| Potassium | 589.61mg | 13% | |
| Total Carbs | 140.68g | 47% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 38.97g | 78% | |
| Vitamin C | 23.4mg | 39% | |
| Iron | 5.9mg | 33% | |
| Calcium | 271.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 101.44 Kcal (425 kJ) | ||
| Calories from fat | 56.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 144% | |
|---|---|---|---|
| Cholesterol | 18.28mg | 92% | |
| Sodium | 362.84mg | 227% | |
| Potassium | 39.25mg | 13% | |
| Total Carbs | 9.36g | 47% | |
| Sugars | 0.18g | 11% | |
| Dietary Fiber | 0.47g | 28% | |
| Protein | 2.59g | 78% | |
| Vitamin C | 1.6mg | 39% | |
| Iron | 0.4mg | 33% | |
| Calcium | 18.1mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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