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Simple Vegetable Stock

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Ingredients
  Celery ribs and leaves 2 Cup (32 tbs), diced
  Shredded lettuce 1 Cup (16 tbs)
  Onion 4 Ounce, studded with cloves
  Cloves 6
  Carrots 1⁄4 Cup (4 tbs)
  Turnip 1⁄4 Cup (4 tbs)
  Parsnips 1⁄4 Cup (4 tbs)
  Bouquet garni 1
  Salt 1⁄2 Teaspoon
  White pepper 1 Dash
  Cayenne pepper 1 Dash
Directions

In a kettle combine all ingredients and add enough water to cover.
Bring to boil.
Lower heat and cover partially with a lid.
Simmer about 1 1/2 hours or until vegetables are tender.
Strain and chill.
Use liquid as base for soup with cooked leftover vegetables.
There are as many variations as your imagination can dream up.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Simmering
Ingredient: 
Vegetable

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