| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Safflower Oil |
|
|
Lg Onion, sliced |
|
|
Carrot, sliced (with greens) |
|
|
Stalk Celery,sliced (w/grns) |
|
|
Tomato, cubed |
|
|
Potato, cubed |
|
|
Turnip, sliced (peel if waxy |
| 2 |
x |
Cloves Garlic, halved |
| 2 |
qt |
Plus 1 cup Water |
|
|
Bay leaf |
|
|
Lg sprig Parsley |
| 1/2 |
ts |
Black pepper |
|
1 |
hour. |
INSTRUCTIONS
In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and
garlic. Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer
Strain stock and discard the vegetables, bay leaf, and parsley.
Makes 2 quarts. Stock may be used immediately, refrigerated for 3-4
days, or frozen for up to 1 month.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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