Sunday, January 31, 2016
VEGETABLE STOCK FROM THE SOUP KITCHEN ENJOY DAN:
VEGETABLE STOCK FROM THE SOUP KITCHEN by CHEF DAN:
Makes 22 cups (beats bought-en stock with MSG)
1 large stock pot 3/4-filled with water or water from boiled potatoes.
Add end from onions, peels form carrots, potatoes peels, celery ends and the discarded ends or leaves of any vegetable.
1 (6 Oz) can tomato paste
1 head garlic cloves, thinly sliced
1 thumb-size fresh ginger, peeled and thinly sliced
2 tablespoon EACH dried parsley, cilantro, thyme and Italian seasoning
4 bay leaves
1 tablespoon EACH black peppercorns, coriander seeds, black mustard seeds and fennel seeds
1. Add tomato paste and next 11 ingredients to the vegetable stock-pot.
2. Bring the pot of stock to a boil and then simmer for 2 hours.
3. Let cool and then strain into another soup pot.
4. Refrigerate for a few days.
ENOJY DAN: BON-APPETITE!!