BASIC VEGETABLE STOCK
This is a good basic stock, and is perfect for vegetarians!
Provided by Stan Webber
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
- Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g
BASIC LIGHT VEGETABLE STOCK
This is a Moosewood recipe. It is a standard vegetable stock and will work in any recipe that calle s for stock. It is light in color and mild in flavor. If you use mushrooms in the recipe the color will be a little darker.
Provided by BeckyF
Categories Stocks
Time 1h5m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Wash the vegetables well, removing any soil or sand.
- Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
- On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
- When the vegetables are quite soft and have lost their bright colors, the stock is done.
- Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
- Discard or compost the vegetable solids.
- Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.
Nutrition Facts : Calories 113.7, Fat 0.1, Sodium 183.8, Carbohydrate 26.1, Fiber 3.6, Sugar 3.5, Protein 2.8
LIGHT VEGETABLE STOCK
Categories Soup/Stew Vegetable Vegetarian Gourmet
Yield Makes about 4 1/2 quarts
Number Of Ingredients 13
Steps:
- Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
- Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.
LIGHT VEGETABLE STOCK
When the success of a recipe depends so much on the quality of just a few ingredients, it is worth seeking out the best. Here, we add an easy upgrade to store-bought vegetable stock to make sure its brimming with all of the right flavors. Use it to enhance dishes like risotto or this Creamy Asparagus Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients with 4 cups water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to low and simmer, partially covered, 30 minutes. Strain and discard solids; let cool completely. Stock can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months.
LIGHT VEGETABLE BROTH
This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It's also a good way to use up vegetables that are limp or less than perfectly fresh!
Provided by TishT
Categories Stocks
Time 1h
Yield 6 cups
Number Of Ingredients 8
Steps:
- Place all the ingredients in a large soup pot.
- Bring to a simmer, then simmer gently, covered over low heat for 40-45 minutes, or until the vegetables are quite tender.
- Strain the stock through 3 layers of cheesecloth.
Nutrition Facts : Calories 49.2, Fat 0.1, Sodium 35.9, Carbohydrate 11.3, Fiber 2.1, Sugar 2.8, Protein 1.4
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