Simple Vegetable Stock
|Celery ribs and leaves||2 Cup (32 tbs), diced|
|Shredded lettuce||1 Cup (16 tbs)|
|Onion||4 Ounce, studded with cloves|
|Carrots||1⁄4 Cup (4 tbs)|
|Turnip||1⁄4 Cup (4 tbs)|
|Parsnips||1⁄4 Cup (4 tbs)|
|White pepper||1 Dash|
|Cayenne pepper||1 Dash|
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.