| 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
<corbin@misslink.net> on Feb 26, 1997.
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