Basic Vegetable Stock: Difference between revisions
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New page: {{RecipeSummary |PrepTime=20 min |CookTime=1+ hour |Source=The Daily Soup Cookbook (pg 223) |Yield=12 cups |Rating=''(unrated)'' }} === Ingredients === * 1 large Spanish onion, chopped * 3... |
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Combine all the ingredients in a large stockpot. Bring to a boil over medium-high heat. Reduce heat, partially cover, and simmer for 1 hour. Strain the stock and discard solids. | Combine all the ingredients in a large stockpot. Bring to a boil over medium-high heat. Reduce heat, partially cover, and simmer for 1 hour. Strain the stock and discard solids. | ||
[[Category:Misc]] | [[Category:Misc Recipes]] | ||
Revision as of 04:08, 2 December 2009
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 1+ hour |
| Source | The Daily Soup Cookbook (pg 223) |
| Yield / serves | 12 cups |
| Rating | (unrated) |
Ingredients
- 1 large Spanish onion, chopped
- 3 carrots, peeled and chopped
- 4 celery stalks with leaves, chopped
- 2 whole tomatoes, chopped
- 1 leek, chopped
- 1/2 head garlic
- 1/3 c white wine
- 12 c mineral or filtered water
- 1 1/2 t kosher salt
- 1/4 t whole peppercorns
- 1 Bouquet Garni
Preparation
Combine all the ingredients in a large stockpot. Bring to a boil over medium-high heat. Reduce heat, partially cover, and simmer for 1 hour. Strain the stock and discard solids.
