Side Pannel
Basic Vegetable Stock (Lf)
Basic Vegetable Stock (Lf)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Soups
Ingredients List
- 3 md Carrots -- cut in chunks
- Celery stalks -- cut in
- Chunks
- 3 md Onions -- cut in chunks
- 30 ml Garlic -- minced
- 1/3 c Fresh parsley -- minced
- Bay leaf
- Whole peppercorns
- 1/2 ts Tarragon -- and/or other
- Herb
- 6 c Water
- PER CUP-----
- *cals
- *gm dietary fiber
- *mg sodium
Directions
Combine all ingredients in a large soup pot, and bring to a boil. Reduce
heat to simmer, cover and let cook for about 1 hours. You may strain the
vegetables out and use the clear brot, or put the stock in a blender and
puree for a thicker stock, adding a bit more water if necessary. Makes 8
cups. (You can add other veggies, such as parsnips, turnips, leeks, etc.,
if desired)
heat to simmer, cover and let cook for about 1 hours. You may strain the
vegetables out and use the clear brot, or put the stock in a blender and
puree for a thicker stock, adding a bit more water if necessary. Makes 8
cups. (You can add other veggies, such as parsnips, turnips, leeks, etc.,
if desired)
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