INGREDIENTS

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 q591b4@ilos.net on Nov 12, 1998

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