Basic vegetable stock (lf)

1 Servings

Ingredients

QuantityIngredient
3mediumsCarrots -- cut in chunks
Celery stalks -- cut in
Chunks
3mediumsOnions -- cut in chunks
30millilitresGarlic -- minced
cupFresh parsley -- minced
Bay leaf
Whole peppercorns
½teaspoonTarragon -- and/or other
Herb
6cupsWater
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)

Recipe By :

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