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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This is an excellent vegetable stock - freeze what you don't use for next time. Another great recipe from Dr. Andrew Weil news letter. Ingredients:
1 tablespoon extra virgin olive oil |
2 leeks, white and light green parts only, well washed and chopped |
4 medium onions, chopped |
6 large carrots, peeled and chopped |
3 stalks celery, chopped |
1 bunch parsley |
2 teaspoons dried marjoram |
1/2 teaspoon dried whole thyme |
3 turkish bay leaves or 1/2 california bay leaf |
1 1/2 gallons cold water |
Directions:
1. Heat the olive oil over medium heat in a large pot.
2. Add the vegetables and stir-fry to brown lightly.
3. Add the marjoram, thyme, bay leaves, and cold water.
4. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
5. Strain the stock through a fine sieve or a cheesecloth-lined colander.
6. Press or squeeze the vegetables to extract their liquid.
7. Discard the vegetables.
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