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Soups, Stews, Broths |
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INGREDIENTS:
1 tablespoon olive oil
1 large onion
2 stalks celery including some leaves
2 large carrots
1 bunch green onions chopped
8 cloves garlic minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
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DIRECTIONS:
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater
the surface area, the more quickly vegetables will yield their
flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions,
garlic, parsley, thyme, and bay leaves. Cook over high heat for 5
to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer,
uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus
(butt ends), corn cobs, fennel (stalks and trimmings), bell
peppers, pea pods, chard (stems and leaves), celery root parings,
marjoram (stems and leaves), basil, potato parings . . .
Servings: 6 cps
Note: You can make a darker,
richer, more flavorful stock by roasting the vegetables above with
the oil for 50 minutes in a 200 degree oven. After roasting them,
take them out of the oven and put them in a stock pot with enough
water to cover (about 2 liters) and simmer for an hour… Put the
roasting pan over two hobs on the cooker and add 150 ml of white
wine and scrape off all the brown bits in the pan to get those
fantastic juices. Add this to the pot of simmering veggies.
Strain the stock as above and use in risottos and other recipes
which call for chicken stock and more robust stocks. It is very
strong and full-bodied.)
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