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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A very good vegetable stock for low sodium leave out the salt. Very nice base I put it in everything. Ingredients:
3 stalks celery & leaves |
1 leek |
1 summer squash |
3 carrots |
3 garlic cloves, unpeeled crushed |
1 bunch fresh parsley, stems from |
2 yellow onions, unpeeled |
4 peppercorns |
2 bay leaves |
1/2 teaspoon kosher salt |
1/4 teaspoon thyme |
12 cups water |
Directions:
1. Wash all the vegetables well, especially the leek.
2. Cut the celery, leek, squash, and carrots into chunks about 2 inches long.
3. Put all the ingredients in a big pot.
4. Bring the stock to a boil, then reduce to a simmer. Skim off and discard any sediment that foams to the top.
5. Cover and cook for 30 minutes or longer, (the longer, the stonger).
6. Discard the vegetables, strain the stock through a cheesecloth and freeze for up to 4 months.
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