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Vegetables Vegetarian 1 Servings

INGREDIENTS

6 Large, healthy brown-skinned
potatoes peels from only
up to 7
1 Onion
2 Carrots
1 Medium-sized stalk celery
2 qt Water
1 Sprig parsley
1 .5 Tbs. Olive or mild
vegetable oil
1/2 Bay leaf, up to 1
1/4 t Dried whole thyme
1 pn Sage salt and pepper to
taste
1 Clove garlic, optional
1 ds Tabasco, optional
1 ds Lemon juice, optional
1 Whole head garlic in place
of 1 clove

INSTRUCTIONS

From THE VEGETARIAN EPICURE BOOK TWO, by Anna Thomas, copyright 1978.
First scrub the potatoes very thoroughly and cut away any blemishes,
then peel them, cutting off strips at least 1/4 inch thick. Reserve
the peeled potatoes for another use. Peel the onion and quarter it.
Wash the carrots and celery and slice them.  Combine all the
ingredients but the Tabasco and the lemon juice in a  large pot and
simmer for about 1 .5 hours, or until all the  vegetables are very
soft.  If too much water evaporates during the  cooking, add enough to
keep all the vegetables covered with liquid.  When the broth is done,
there should be about 6 cups of it. But this  may vary slightly. The
most important thing is to taste it, smell it,  look at it. If it is
light brown, fragrant, and delicious, it's  ready; if it seems weak,
simmer it a bit longer and reduce it; if it  seems too strong, add a
bit of water.  For a clear broth, just strain out all the vegetables
through a sieve  and correct the seasoning if necessary. For a soup
with the  consistency of a thin puree, first fish out the celery,
garlic, and  bay leaf, then press everything through a fine sieve until
only a  rather pulp is left.  Finally, for giving both Potato Peel
Broth and Garlic Broth that final  touch of seasoning, I've found that
a delightful flavor is brought  out by the addition of a few drops of
Tabasco or a few drops of lemon  juice--or both.  Garlic Broth: Proceed
exactly as for Potato Peel Broth, only add a  full, large head of
garlic rather than just one puny clove, and be  sure to use olive oil.
Break the head of garlic up intoseparate  cloves and peel them if you
wish, though they can also be used  unpeeled--a method that many people
feel yeilds richer flavor. Simmer  the broth gently for a long time--1
.5 to 2 hours--and them strain  everything out through a sieve for a
fine, clear, and lelicate broth.  Each method yields about 6 cups of
broth.  Posted to FOODWINE Digest  5 November 96  Date:    Tue, 5 Nov
1996 16:33:23 EDT  From:    Sharon Bostick
<sharon@DELPHINUS.LIB.UMB.EDU>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 256
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 0mg
Sodium: 178.2mg
Potassium: 771.4mg
Carbohydrates: 30.8g
Fiber: 7.3g
Sugar: 14.1g
Protein: 3.4g


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