caramelized vegetable soup stock

[Guest guest]

xposted veg-recipes, eatlowfat, eatL

 

 

* Exported from MasterCook *

 

Caramelized Vegetable Soup Stock

 

Recipe By :More Recipes from a Kitchen Garden 1995 Shepherd and Raboff

Serving Size : 0 Preparation Time :0:00

Categories : Soups Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

3 large garlic cloves -- peeled and halved

2 large onions -- peeled and quartered

3 large leeks (white part only) -- chopped

reserve green tops for broth

4 large carrots -- peeled, chunk-cut

3 large celery stalks -- 3-inch pieces

reserve leaves for broth

10 cups water

1 cup coarsely chopped parsley -- with stems

1/4 cup chopped fresh thyme -- with tender stems

1 bay leaf

1/4 teaspoon peppercorns

1/4 teaspoon allspice

2 ginger root slices -- (1/8-inch thick)

salt and pepper

 

In a large heavy bottomed soup pot or Dutch oven, heat 2 tablespoons of oil. Add

garlic, onions, leeks, carrots, celery and turnip and saute at a very low heat,

stirring frequently for 50 to 60 minutes until vegetables are golden and

slightly caramelized.

 

Add water and the remaining herbs and spices and reserved celery leaves. Cover

the stock entirely with the reserved green leek leaves. Bring to a boil, reduce

heat and simmer for 1 1/2 hours.

 

Strain the stock into a bowl through a sieve or colander, pressing firmly on the

solids to extract as much of the liquid as possible without ricing the

vegetables. Discard the vegetables. Add salt and pepper to taste to the broth.

Cool and refrigerate and/or freeze in convenient sized containers.

 

Description:

" vegetarian broth "

Copyright:

" 1995 Renee Shepherd "

Yield:

" 8 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 779 Calories; 43g Fat (46.7% calories

from fat); 12g Protein; 98g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol;

340mg Sodium. Exchanges: 0 Grain(Starch); 18 Vegetable; 8 Fat.

 

NOTES : For those who prefer a meatless all-purpose stock, this recipe produces

a flavorful broth good on its own or as a basis for any number of dishes. Freeze

it in ice cubes to add as a flavor enhancer to almost any savory dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more