Vegetable Stock

Number of servings : 1.5 L (6 cups)

Prep time:

Cooking time: 30 minutes

Type of meal : | Soups | Soups

Special diet : | Vegetarian

Ingredients

2 onions, sliced
1 large carrot, sliced
1 leek, sliced
4 celery stalks, chopped
1 small turnip or 114 g (4 oz) rutabaga, diced
1 parsnip, sliced
1 fresh bouquet garni or 1 bay leaf

Directions

1. Put the prepared vegetables and bouquet garni or bay leaf in a large saucepan. Then add 1.7 L (3 1/2 pints) cold water. Bring to a boil; then reduce the heat, partially cover the pan and simmer gently for 1 to 1 1/2 hours. Skim off and discard any scum that rises to the surface during cooking.
2. Strain the stock through a sieve. Season to taste with sea salt and freshly ground black pepper. If not required immediately, this stock can be kept in the refrigerator in a covered container for up to 3 days, or frozen for up to 3 months.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:366

• Type of Meal Soups

Type of Meal Soups