Monday, October 24, 2011

Vegetable Stock : The basis of making a good soup

In a large stock pot, or the largest pot you have, put cleaned carrots, onions, celery, garlic, parsnips, broccoli stems, parsley, thyme, bay leaves, tops of leeks, green beans, sea salt (1 -2 tbsp, depending on size of pot), black peppercorns. The cooking pot should be at least 1/2 full with vegetables. Any of the above vegetables can be omitted if not readily available, however the stock should have a mix of at least 3-4 vegetables and as many of the herbs as possible. Fill the cooking pot with cold water, cover, and bring to a boil over high heat. When mixture is boiling, turn down temperature to keep it just at a simmer. Simmer for at least 2 hours, stirring occasionally. After about 2 hours turn heat off and leave pot covered while letting the stock cool. Once the stock is cooled off enough to handle the pot, strain stock into another pot using a colander to catch all the cooked vegetables. Discard vegetables. Use stock for a soup recipe or freeze in small containers to use as needed in recipes.

For a variation on this stock, clean and roughly cut all vegetables you plan on using and place them with a bit of olive oil in a roasting pan. Roast vegetables in oven at 450 degrees for about 20 minutes. Transfer roasted vegetables to stockpot, add hot water to roasting pan and with a whisk stir the water around removing the browned bits from the bottom of the pan. Pour the water into the pot with the vegetables and cook as directed above.


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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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