| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Parts, chicken parts for |
| chicken stock beef bones | ||
| for beef stock ham bone | ||
| or | ||
| hocks for ham stock fish | ||
| for fish stock or | ||
| assorted | ||
| vegetables for vegetable | ||
| stock | ||
| 3 | qt | Water |
| 2 | Onions, diced | |
| 3 | Celery stalks with leaves | |
| diced | ||
| 4 | Scrubbed, unpeeled carrots | |
| diced up to 5 | ||
| 3 | Garlic cloves, peeled and | |
| pressed | ||
| 3 | Bay leaves | |
| 1 | T | Salt, or to taste |
| 6 | Black peppercorns, up to 8 |
INSTRUCTIONS
I checked this great little book out of the library a couple days ago. It's called Simple Soups by Teresa Kennedy. Here are a few examples of her great sounding recipes! Place all the ingredients in a large saucepan or stockpot and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 1 hour. Strain the stock through a sieve or colander into another kettle. Return to the burner, turn heat to medium, and boil until the broth is reduced by one third. Use as desired, or divide into 2-cup portions and freeze for up to six months. Makes 10 cups, or enough for 3 to 4 batches of soup Posted to EAT-L Digest 20 Sep 96 From: Patricia Moore <PCPJMOOR@IHC.COM> Date: Sat, 21 Sep 1996 15:40:45 -0700
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Nutrition (calculated from recipe ingredients)
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Calories: 2392
Calories From Fat: 1878
Total Fat: 223g
Cholesterol: 0mg
Sodium: 9611.4mg
Potassium: 4553.4mg
Carbohydrates: 93.2g
Fiber: 16.6g
Sugar: 32.5g
Protein: 40.4g