I keep this photo on my phone for a quick check ….so I never forget an ingredient while at the market.
Simple, and ideally all organic because 👉root vegetables👈:
Cold, excellent water. Salt. Garlic, whole heads, cut off the tops and remove excess paper. Leeks, well washed. Celery Root (or celery, but I think the root is less bitter) peeled and quartered. Carrots. Parsley, broad leaf, leaves only. Rosemary. Thyme. Black peppercorns, Bay Leaf.
Options: Star Anise (Asian flair), Mushrooms (meaty flavor), Onion.
Bring to a boil in a large soup kettle, simmer for 2 1/2 hours. Let cool, strain off all solids and discard them.
Use broth immediately as a wonderful light soup with rice noodles, scallion, other veggies.
Use as a base for all your favorite soups.
Will keep about a week in the fridge or else freeze.
For many nights after I make a batch of stock I create a different soup. Our first use is pretty much straight up. Added a few delights: Thai noodles, carrot, scallion, baby spinach in a giant bowl. Savor your fresh stock as a luscious broth: add tortellini, white beans, rice, pea pods. Change it up with a squeeze of lime.
After that, creamier soups, maybe pea soup, acorn squash soup, black bean soup, carrot soup, lentil soup, maybe pot pies. Stock is the beginning of these great meals.
Most soups begin with a mirepoix as well.
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