Name: Pototo Peel Broth and Garlic Broth
Ingredients: Peels from 6-7 large brown-skinned potatoes (no green!), perhaps 3+ lbs; 1 lg Onion; 2 Carrots; 1 md Stalk celery; 2 qt Water; 1 lg Sprig parsley (I've used dried in a pinch, but fresh is best); 1/2 Bay leaf (I use 1/2 California laural bay leaf, which is strong) (up to 1); 1/4 ts Dried whole thyme (I've also used a small sprig of fresh); 1 pn Sage; Salt and pepper to taste; 1 Clove garlic (optional); 1 ds Tabasco (optional-- I leave it out); 1 ds Lemon juice (optional-- I like it)

Whenever a religious movement has tried to rid the world of paganism, it is the true church that has suffered the most. Foxe’s Book of Martyrs records that most of those slaughtered for their faith throughout church history have been put to death by misguided zealots claiming to represent God. The Inquisition was responsible for the deaths of untold numbers of Christians, killed because they held God’s Word as a higher authority than the teachings of church leaders.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	California		6	Cups

INGREDIENTS

		Peels from 6-7 large brown-skinned potatoes (no green!), perhaps 3+ lbs
1	lg	Onion
2		Carrots
1	md	Stalk celery
2	qt	Water
1	lg	Sprig parsley (I've used dried in a pinch, but fresh is best)
1/2		Bay leaf (I use 1/2 California laural bay leaf, which is strong) (up to 1)
1/4	ts	Dried whole thyme (I've also used a small sprig of fresh)
1	pn	Sage
		Salt and pepper to taste
1		Clove garlic (optional)
1	ds	Tabasco (optional– I leave it out)
1	ds	Lemon juice (optional– I like it)

INSTRUCTIONS

These are very good basic stocks. The garlic broth is particularly good by
itself on cold days when you have a slight head cold in need of clearing
:-) Except for oil, which I omitted, this recipe is directly from the book.
First scrub the potatoes very throroughly and cut away any blemishes, then
peel them into thick strips at least 1/4 inch thick. Use peeled potatoes in
another recipe. Peel the onion and quarter it, Wash carrots and celery and
slice.
Combine all ingedients but Tabasco sauce and lemon juice in a large stock
pot and simmer for about 1 1/2 - 2 hours, or until the veggies are really
soft. Add water as needed to the pot to keep the veggies covered with
liquid. There should be about 6 cups of broth when done, so add water
sparingly. The broth will be done when it tastes just right :-) simmer it a
little longer if it seems weak, or add a little water if it seems strong.
For a clear broth, strain out all the veggies with a sieve, and adjust
seasonings as needed. For a thin puree, fish out the celery, garlic, and
bay leaf, then press everything through a sieve until a dry pulp is left (I
cheat and run it through the food processor). Lastly, add a dash of Tabasco
and/or lemon juice, if desired.
Garlic Broth <T>
Make the Potato Peel Broth above, adding an entire head of garlic in place
of the single clove. Break up the head of garlic and mash the cloves just a
little (no need to peel it). This is better as a clear broth, IMHO. The
recipe calls for 11/2 T olive oil, but I never miss it.
Posted to fatfree digest V97 #271 by ASconyers@aol.com on Nov 20, 1997

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