GREAT VEGGIE STOCK

“Only the pure of heart can make good soup.”  Ludwig Van Beethoven

 I was looking for soup stock recipes that were half bubble off of center.  This one, with a few tweaks, seemed to fill the void I was looking for.

INGREDIENTS:

2 tsp. whole black peppercorns

1 t salt

12 sprigs flat-leaf parsley

6 sprigs thyme

3 cloves garlic, smashed

2 bay leaves

2 stalks celery, roughly chopped

2 carrots, halved

1 large bulb fennel, chopped

1 large leek, halved

1 yellow onion, halved

DISTRUCTIONS:

Assemble the ingredients.  Pose them for a photo shoot.

broth

Lovely!  Proceed with great delight.

Get out your large soup kettle.  Combine all the ingredients with a gallon of water.  Bring this to a boil.

Reduce the heat to a gentle simmer.  Cook until the stock darkens.  That would be about an hour.

Remove the stock from the heat and strain.  Discards the solids.  Pour the stock into storage containers and refrigerate up to a week.

stockv

Six pints of broth just chillin’ in the fridge

This stock can also be frozen for up to a month.  Wide mouth jars work well with this. Just remember to leave at least an inch clearance at the top and chill the broth in the fridge before placing it into the freezer.  You’re gonna love it!

Loveya – The Grandma

Grandma Pat Cooks Starters

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: