| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | qt | Water |
| 4 | Heads Garlic, separated | |
| 1 | md | Onion, sliced 1" thick |
| 2 | md | Leeks, sliced 1" thick |
| 2 | md | Celery Stalks, sliced 1" thick |
| 2 | md | Carrots, sliced 1" thick |
| 1 | md | Potato, unpeeled |
| 6 | Parsley Sprigs | |
| 4 | Thyme Sprigs | |
| 1 | Bay Leaf | |
| 3/4 | ts | Black Peppercorns |
| Salt |
INSTRUCTIONS
Place 1 cup water in a large pot over high heat. Add garlic, onion, and leeks. Bring to boil. Cover, then reduce heat to low-simmer 10 min. Add remaining water,celery,carrots,potatoe,parsley,thyme,bay leaf,and peppercorns. Bring to boil again reduce heat and simmer for about 1 hour. Strain stock---pressing as much liquid from veggies as possible. Season to taste with salt. Refrigerates for 1 week or can freeze. Recipe by: Totally Garlic Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Corbin <[email protected]> on Feb 26, 1997.
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