Vegetable Stock/BrothSubmitted by: UMYERS
IntroductionFrom Julia Child's cookbook From Julia Child's cookbook
Carrots, raw, 6 medium
Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
Onions, raw, 1 large
Leeks, (bulb and lower leaf-portion)
Flat-leaf Parsley, .5 cup
Thyme, ground, 2 tsp
Not found in database:
1 tsp black peppercorns
1 dried bay leaf
1 1/4 sea salt
Combine in 6 quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 mins. Strain broth. Store in refrigerator up to 5 days or freezer for up to 6 months. Makes 6-7 cups of broth which can be used as soup base or to flavor other foods.
Number of Servings: 6
Recipe submitted by SparkPeople user UMYERS.