Mediterranean Vegetable Stock Recipe
Yield: 5 cupsRecipe by luhu.jp
Ingredients:
2: Bay leaves,
1/2 small: , (or 1/4 large) fennel bulb
4 Sprigs: thyme or,
-coarsely chopped or,
1 tsp: Dried thyme,
1 tsp: Fennel seeds,
20: Black peppercorns,
2: Tomatoes,
1 medium: Onion, peeled
-coarsely chopped,
-coarsely chopped,
1/2 cup: Basil leaves and stems,
1: Leek, trimmed, washed
1/2 cup: Flat-leaf parsley,
-coarsely chopped,
-leaves and stems,
6: Garlic clove, s
2 Strips: orange zest,
-peeled and halved,
1 cup: Dry white vermouth,
2 Stalks: celery,
1/2 cup: Orange juice,
-coarsely chopped,
1/4 tsp: Saffron soaked in,
2: Carrots, coarsely chopped
1 tbsp: Hot water,
1: Red bell pepper, cored
8 cup: Water, approx
-seeded, coarsely chopped
Sea salt, opt
Directions:
1. Tie the bay leaves, thyme, and peppercorns in a piece of
cheesecloth or wrap them in a piece of foil and pierce all over with
a fork.
2. Combine the onion, leek, garlic, celery, carrots, bell pepper,
fennel, tomatoes, basil, parsley, zest, vermouth, juice, saffron, and
water in a large stockpot and bring to a boil. Reduce the heat and
simmer uncovered for 1 hour, or until the vegetables are very tender,
adding water as necessary to keep the vegetables covered.
3. Strain the stock, pressing with the back of a spoon to extract as
much liquid as possible from the vegetables. Let the stock cool to
room temperature, then refrigerate or freeze. Refrigerated stock will
keep 3-4 days; frozen, it will keep for 6 months. For a thicker,
richer stock, remove the bouquet garni and orange peel and pure the
liquid and vegetables, then strain.
Note: Use the stock for dishes of Spanish, Italian, Provencal, and
North African origin. Or to make a wonderful Mediterranean Vegetable
Soup, discard the bouquet garni and pure the stock and vegetables in
a blender. Season with salt and pepper and serve.
Makes 8 cups soup.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 249
Submitted By DIANE LAZARUS On 10-27-95
Source from luhu.jp
cheesecloth or wrap them in a piece of foil and pierce all over with
a fork.
2. Combine the onion, leek, garlic, celery, carrots, bell pepper,
fennel, tomatoes, basil, parsley, zest, vermouth, juice, saffron, and
water in a large stockpot and bring to a boil. Reduce the heat and
simmer uncovered for 1 hour, or until the vegetables are very tender,
adding water as necessary to keep the vegetables covered.
3. Strain the stock, pressing with the back of a spoon to extract as
much liquid as possible from the vegetables. Let the stock cool to
room temperature, then refrigerate or freeze. Refrigerated stock will
keep 3-4 days; frozen, it will keep for 6 months. For a thicker,
richer stock, remove the bouquet garni and orange peel and pure the
liquid and vegetables, then strain.
Note: Use the stock for dishes of Spanish, Italian, Provencal, and
North African origin. Or to make a wonderful Mediterranean Vegetable
Soup, discard the bouquet garni and pure the stock and vegetables in
a blender. Season with salt and pepper and serve.
Makes 8 cups soup.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 249
Submitted By DIANE LAZARUS On 10-27-95
Source from luhu.jp