Recipe - Baileys Vegetable Stock

Safflower oil; (1Tbs) OR
vegetable cooking spray
1 small Onion; coarsely chopped
1 lg Leek; carefully washed and
cut into large pieces, some
green
1 md Carrot; washed not scraped,
cut into large rounds
One fourth lg Bulb fennel; coarsely
chopped, include the tough
outer layers, optional
1 lg Rib celery; coarsely
chopped, with some leaves
1 small Tomato; coarsely chopped
1/8 small Head cabbage; coarsely
chopped
10 cup Water
1 Bay leaf

Place oil in a deep pot and add the onion, leek, carrot and fennel. Toss
and cover tightly, cook over very low heat for about 5 minutes, shaking pan
occasionally so as not to let vegetables scorch. Add celery, tomato, and
cabbage. Toss again and cover tightly. Continue to cook over very low heat
for an additional 10 minutes, shaking pan occasionally. Add water and bay
leaf. Bring to a simmer and cook, barely simmering, for 30 minutes,
skimming as necessary. Put ingredients through a strainer which has been
lined with a double thickness of damp cheese cloth. Allow to cool and
refrigerate, sealed, or freeze.

SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)

Notes: Makes about 1 quart. ROASTED VARIATION: You may make a
heartierflavored stock here by roasting the onion, leek, carrot, fennel,
and celery, as in the beef stock recipe. When they have browned, add them
with the dissolved pan juices to the other vegetables which you have
sweated as in the second part of the Vegetable Stock recipe, then follow
the balance of the recipe.

Kitpath MCPER SERVING: 39CAL, 0.3G fat (6.3% cff) Carbs:8.7g; Fiber 1.8g

Recipe by: Lee Bailey's Soup Meals: ColdWeather

Posted to MCRecipe Digest V1 #1049 by KitPATh phannema@wizard.ucr.edu on
Jan 28, 1998