Quick stock

Yield: 1 servings

Measure Ingredient
2 bunches Celery stalks; separated and
; washed
1 tablespoon Butter
Salt and freshly ground black pepper to
; taste

Run the celery stalks through a juicer if you have one, or chop them and puree them in a food processor or blender. Strain the puree and discard the pulp. In a saucepan, heat the juice with the butter, salt, and pepper over medium heat until heated through. You now have the base for a wonderful soup.

Converted by MC_Buster.

NOTES : from Curtis Cooks with Heart and Soul by Curtis Aikens, Hearst Books, 1995. When I'm short on time and really want homemade soup, I make this stock. You can have a wonderful vegetable soup in thirty minutes or less with this recipe. Makes 1 to 2 cups.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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