“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.
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
Assemble the ingredients. Pose them for a photo shoot.
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.
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
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.