Vegetable stock is the backbone of a lot of soups. If you have vegetable stock handy, a nice healthy soup can be served quickly, putting in some beans, pasta, vegetables and herbs. You can make a large quantity of vegetable stock and freeze it till you need to make a soup.
There are many different recipes for making this humble stock. You can actually use whatever root veggies you have in hand, going from the pedestrian onion, potato, carrot to a more gourmet route with leeks, celery, et al.
Here's a simple recipe for vegetable stock:
Yields 10 cups of stock
Ingredients:
2 onions chopped
4 potatoes scrubbed and cut in small chunks (don't peel them!)
4 cups of chopped mixed vegetables like carrots, leeks, celery (whatever you have....some recipes include tomatoes too, but I don't like it because it makes the stock a little sour in taste. You can use tomatoes if you like)
a handful of fresh herbs (again go with whatever you have - coriander, parsley, thyme, rosemary, sage....)
a few whole peppercorns
1-2 bay leaf
2 ltr water
Method:
1. Place all the ingredients in a large pan with fitted lid. Bring to a boil and let it simmer covered for an hour or so after the first boil.
2. A speedier way is to put everything in a pressure cooker and let it cook for 15-20 minutes after the first whistle on low flame.
3. Strain the stock in a wire mesh strainer and cool.
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