Basic vegetable stock (lf)

Yield: 1 Servings

Measure Ingredient
3 mediums Carrots -- cut in chunks
\N \N Celery stalks -- cut in
\N \N Chunks
3 mediums Onions -- cut in chunks
30 millilitres Garlic -- minced
⅓ cup Fresh parsley -- minced
\N \N Bay leaf
\N \N Whole peppercorns
½ teaspoon Tarragon -- and/or other
\N \N Herb
6 cups Water
\N \N PER CUP-----
\N \N *cals
\N \N *gm dietary fiber
\N \N *mg sodium

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)

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