| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Parts (chicken parts for chicken stock, beef bones for beef stock, ham bone or hocks for ham stock, fish for fish stock, or assorted vegetables for vegetable stock) |
| 3 |
qt |
Water |
| 2 |
lg |
Onions, diced |
| 3 |
|
Celery stalks with leaves, diced |
| 4 |
|
Scrubbed, unpeeled carrots, diced (up to 5) |
| 3 |
lg |
Garlic cloves, peeled and pressed |
| 3 |
|
Bay leaves |
| 1 |
tb |
Salt, or to taste |
| 6 |
|
Black peppercorns (up to 8) |
INSTRUCTIONS
I checked this great little book out of the library a couple days ago. It's
called Simple Soups by Teresa Kennedy. Here are a few examples of her great
sounding recipes!
Place all the ingredients in a large saucepan or stockpot and bring to a
boil over high heat. Cover, reduce heat to low, and simmer for 1 hour.
Strain the stock through a sieve or colander into another kettle. Return to
the burner, turn heat to medium, and boil until the broth is reduced by one
third. Use as desired, or divide into 2-cup portions and freeze for up to
six months. Makes 10 cups, or enough for 3 to 4 batches of soup
Posted to EAT-L Digest 20 Sep 96
From: Patricia Moore <PCPJMOOR@IHC.COM>
Date: Sat, 21 Sep 1996 15:40:45 -0700
A Message from our Provider:
“We simply prepare ourselves. God fills us.”