Green Vegetable Stock
|Packed shredded greens||8 Cup (128 tbs)|
|Green cabbage head||1 Small, coarsely shredded|
|Packed parsley sprigs||1 Cup (16 tbs)|
|Celery stalks||2 Large, chopped|
|Onion/2 leeks sliced||1 Large, coarsely chopped|
|Garlic/Large cloves||3 Clove (15 gm), minced / pressed (Large Clove)|
|Thyme leaves||1 Teaspoon|
|Black peppercorns||1⁄2 Teaspoon|
|Water||12 Cup (192 tbs)|
In a 7 to 8 quart enamel or stainless steel kettle, Combine greens, cabbage, parsley, celery, onion, garlic, salt, thyme, bay leaf, peppercorns, and A'ater.
Bring to a boil over high heat.
Reduce heat and simmer, uncovered, for l 1/2 hours.
Strain and discard vegetables.
To freeze, let both cool and pour into freezer containers.
Makes about 8 cups.
In a 4 to 5 quart kettle, bring stock to a boil over high heat; add barley.
Cover, reduce heat to medium low, and cook until barley is tender .
Meanwhile, remove and discard tough spinach stems; cut leaves crosswise into 1/2 inch wide strips.
In a small pan, blend cornstarch and water until smooth, then stir in yogurt and sugar.
Cook, stirring often, over medium low heat until mixture boils.
Remove from heat and set aside.
Melt butter in a small frying pan over medium heat.
Add onion and garlic, and cook, stirring, until onion is soft but not browned.
Stir in mint, remove from heat, and set aside.
When barley is tender, add spinach and continue simmering for 3 more minutes.
Stir in yogurt mixture and bring to a boil over high heat; cook, stirring, for 3 more minutes.
Thin with more stock or water, if needed; season to taste with salt and pepper.
Serve with onion butter on top.