| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg05 |
1 |
servings |
INGREDIENTS
| 2 |
qt |
Water |
| 2 |
md |
Onions; quartered |
| 2 |
md |
Carrots; coarsely chopped |
| 2 |
|
Stalks celery; coarsely chopped |
| 2 |
md |
Potatoes; unpeeled, cut in |
|
|
; large pieces |
|
|
; up to 3 potatoes |
| 2 |
|
Leeks; white part only, |
|
|
; washed well and |
|
|
; coarsely chopped |
| 6 |
|
Garlic cloves; peeled |
| 4 |
|
Sprigs fresh parsley |
| 1 |
|
Bay leaf |
| 2 |
|
Sprigs fresh thyme or teaspoon dried thyme |
| 4 |
|
Whole black peppercorns |
| 1 |
tb |
Tamari; (optional) |
|
|
Salt to taste |
| 3 |
|
Vegetable bouillon cubes; (optional) |
INSTRUCTIONS
Combine the ingredients in a large stockpot. Bring slowly to a gentle boil,
then reduce the heat and simmer, uncovered, for 1 to 2 hours, until you
have a nice, aromatic broth. Correct the seasoning.
Strain and discard the vegetables and whole seasonings.
This stock freezes well.
Recipe by: Martha Rose Shulman, The Vegetarian Feast
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