Name: Mediterranean Vegetable Stock
Ingredients: 2 Bay leaves; 4 Sprigs thyme or; 1 ts Dried thyme; 20 Black peppercorns; 1 md Onion, peeled coarsely chopped; 1 Leek, trimmed, washed coarsely chopped; 6 Garlic clove(s) peeled and halved; 2 Stalks celery coarsely chopped; 2 Carrots, coarsely chopped; 1 Red bell pepper, cored seeded, coarsely chopped; 1/2 sm (or 1/4 large) fennel bulb coarsely chopped or; 1 ts Fennel seeds; 2 Tomatoes coarsely chopped; 1/2 c Basil leaves and stems; 1/2 c Flat-leaf parsley leaves and stems; 2 Strips orange zest; 1 c Dry white vermouth; 1/2 c Orange juice; 1/4 ts Saffron soaked in; 1 tb Hot water; 8 c Water (approx); Sea salt (opt)

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Stock, Mine	5	Cups

INGREDIENTS

2		Bay leaves
4		Sprigs thyme or
1	ts	Dried thyme
20		Black peppercorns
1	md	Onion, peeled coarsely chopped
1		Leek, trimmed, washed coarsely chopped
6		Garlic clove(s) peeled and halved
2		Stalks celery coarsely chopped
2		Carrots, coarsely chopped
1		Red bell pepper, cored seeded, coarsely chopped
1/2	sm	(or 1/4 large) fennel bulb coarsely chopped or
1	ts	Fennel seeds
2		Tomatoes coarsely chopped
1/2	c	Basil leaves and stems
1/2	c	Flat-leaf parsley leaves and stems
2		Strips orange zest
1	c	Dry white vermouth
1/2	c	Orange juice
1/4	ts	Saffron soaked in
1	tb	Hot water
8	c	Water (approx)
		Sea salt (opt)

INSTRUCTIONS

1. Tie the bay leaves, thyme, and peppercorns in a piece of cheesecloth or
wrap them in a piece of foil and pierce all over with a fork.
2. Combine the onion, leek, garlic, celery, carrots, bell pepper, fennel,
tomatoes, basil, parsley, zest, vermouth, juice, saffron, and water in a
large stockpot and bring to a boil. Reduce the heat and simmer uncovered
for 1 hour, or until the vegetables are very tender, adding water as
necessary to keep the vegetables covered.
3. Strain the stock, pressing with the back of a spoon to extract as much
liquid as possible from the vegetables. Let the stock cool to room
temperature, then refrigerate or freeze. Refrigerated stock will keep 3-4
days; frozen, it will keep for 6 months. For a thicker, richer stock,
remove the bouquet garni and orange peel and pur=82e the liquid and
vegetables, then strain.
Note: Use the stock for dishes of Spanish, Italian, Provencal, and North
African origin. Or to make a wonderful Mediterranean Vegetable Soup,
discard the bouquet garni and pur=82e the stock and vegetables in a
blender. Season with salt and pepper and serve.
Makes 8 cups soup.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 249
Posted to MM-Recipes Digest  by [email protected] on Nov 12, 1998

A Message from our Provider:

“God is a know-all”