The only all-purpose soup stock recipe you will ever need
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Parts (chicken parts for chicken stock, beef bones for beef stock, ham bone or hocks for ham stock, fish for fish stock, or assorted vegetables for vegetable stock) |
| 3 | quarts | Water |
| 2 | larges | Onions, diced |
| 3 | Celery stalks with leaves, diced | |
| 4 | Scrubbed, unpeeled carrots, diced (up to 5) | |
| 3 | larges | Garlic cloves, peeled and pressed |
| 3 | Bay leaves | |
| 1 | tablespoon | Salt, or to taste |
| 6 | Black peppercorns (up to 8) | |
Directions
I checked this great little book out of the library a couple days ago. It's called Simple Soups by Teresa Kennedy. Here are a few examples of her great sounding recipes!
Place all the ingredients in a large saucepan or stockpot and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 1 hour.
Strain the stock through a sieve or colander into another kettle. Return to the burner, turn heat to medium, and boil until the broth is reduced by one third. Use as desired, or divide into 2-cup portions and freeze for up to six months. Makes 10 cups, or enough for 3 to 4 batches of soup Posted to EAT-L Digest 20 Sep 96 From: Patricia Moore <PCPJMOOR@...> Date: Sat, 21 Sep 1996 15:40:45 -0700