| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Hot soups, Low fat, Vegetables |
6 |
servings |
INGREDIENTS
| 8 |
c |
Water |
| 8 |
c |
Broccoli stalks AND/OR asparagus stalks AND/OR zucchini AND/OR other vegetables of your choice; scrubbed and coarsely chopped |
| 2 |
md |
Onions; coarsely chopped including skins for a darker stock, if you wish |
| 1 |
|
Garlic clove; up to 2 cloves finely chopped (optional) |
| 3 |
lg |
Carrots; cut into 3-4 chunks |
| 4 |
lg |
Celery ribs; cut into 3-4 chunks |
| 1 |
|
Parsnip; cut into 3-4 chunks (optional; makes the stock sweeter) up to 2 parsnips |
| 2 |
|
Bay leaves |
| 1 |
bn |
Fresh parsley; stalks fresh thyme, sprigs OR oregano sprigs OR |
| 1/2 |
ts |
Dried thyme OR 1/2 teaspoon dried oregano; (optional) |
|
|
Salt; to taste |
INSTRUCTIONS
1. Place the water in the cooker and begin bringing to the boil as you
prepare and add the remaining ingredients, except the salt. (To
obtain a not-fat-free but richer and more intensely flavoured stock,
brown vegetables for 10 to 15 minutes in 1 to 2 tablespoons of oil
before adding the water.)
2. Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 10
minutes. If time permits, allow the pressure to come down naturally.
Otherwise, reduce pressure with a quick-release method. Remove the
lid, tilting it away from you to allow any excess steam to escape.
3. Allow the stock to cool slightly. Pour the stock through a
strainer into one or more storage containers. Press the vegetables
against the sides of the strainer with a large spoon to extract all
of the liquid. Add salt, if desired. Do not add salt if stock is to
be used for cooking beans, since the salt toughens bean skins and
lengthens cooking time.
4. Cool and refrigerate for up to 3 days, or freeze up to 3 months in
differing quantities to defrost as needed. Makes 1 1/2 quarts
NOTES : Formatted in MasterCook 4.07 by Ellen Pickett
<ellen@qnetix.ca> 1999-June-11.
Recipe by: Lorna Sass, Great Vegetarian Cooking Under Pressure, p.68
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun
11, 1999, converted by MM_Buster v2.0l.
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