June 26, 2009

Vegetable Stock

Vegetable Stock
20 Cups

This is an excellent vegetable stock - freeze what you don't use for next time.

1 tbsp quality extra-virgin olive oil
2 leeks, white and light green parts only, well washed and chopped
4 medium onions, chopped
6 large carrots, peeled and chopped
3 stalks celery, chopped
1 small bunch parsley stems
2 teaspoons dried whole marjoram
1/2 teaspoon dried whole thyme
3 Turkish bay leaves or 1/2 California bay leaf
1 1/2 gallons cold purified water

Heat the olive oil over medium heat in a large pot. Add the vegetables and stir-fry to brown lightly. Add the marjoram, thyme, bay leaves, and cold water. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.

Strain the stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze the vegetables to extract their liquid. Discard the vegetables.

Nutritional Information:

Per serving:
36 calories
0 g sugar
0 g total fat (0 g sat)
0 mg cholesterol
7 g carbohydrate
0 g protein
2 g fiber
0 mg sodium

-Recipe reprinted with permission of DrWeil.com.

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