Make Your Own Vegetable Stock
by sarah koh
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Many stock cubes contain high levels of salt and low levels of nutrients. But nothing could be more simple than making your own stock, and if you make it in large batches you can freeze it for later use. You can use you stock as the basis for a delicious soup - serve it with a whole-grain roll-or as the basis of a nourishing stew or a piquant sauce.
For ingredients, you shall prepare for 3 large carrots (scrubbed but not peeled, coarsely chopped), 1 turnip (coarsely chopped), 2 onions (coarsely chopped), 2 leeks (coarsely chopped), 4 ribs celery, including tops, coarsely chopped, coarsely chopped trimmings from cauliflower, spinach, broccoli or any other vegetables, so long as they are fresh and clean. Always use fresh vegetables,
150g any dried beans, having been soaked overnight, if necessary; or use rice or barley, 2 tbsp of olive oil, 1 bouquet garni, which includes 3 sprigs parsley, 1 sprig thyme and 1 bay leaf, 1 tbsp of peppercorn, approximately 3.6 litres cold water for 1 kg vegetable.
The making : Warm the olive oil in a stock pot, add the vegetables and simmer, stirring continuously for 15 minutes until they start to colour slightly. Then add the water and the other ingredients and bring to simmering point.
Simmer for at least 2 hours, adding more water if necessary. Then strain through cheesecloth or use a non-metallic colander. Use or freeze, as required.
Let's grabbing some simple and delicious soup recipes from my soup recipes website at http://www.soup-master.com
Article Source: www.homehighlight.org
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