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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I use this in some of my recipes, it's a great base. There's a fair bit of salt, but unfortunately when it comes to stocks it's what gives you more flavor. Ingredients:
1 teaspoon olive oil |
2 cups carrots |
2 cups celery |
2 medium onions |
6 cups water |
1 teaspoon salt |
1 teaspoon basil |
1 teaspoon oregano |
1 teaspoon black pepper |
Directions:
1. Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
2. Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
3. Add the water and get to a rolling boil.
4. Boil until the vegetables are soft, about 20 minutes.
5. Strain out the vegetables in a large grate strainer to keep the spices in the stock.
6. Discard vegetables.
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