Recipe - Brown Vegetable Stock 2

2 cup Dried white beans
4 tablespoon Ghee or unsalted butter
3 md Carrots, coarsely chopped
1 md Parsnip, coarsely chopped
(can omit, if can't find)
2 Celery stalks with leaves,
minced
12 cup Water
10 Sprigs fresh parsley
10 Sprigs fresh coriander
1 Sprig fresh thyme or
1 teaspoon Dried thyme
3 Whole cloves
1 small Bay or cassia leaf
One half In piece of fresh ginger
root, scraped and cut into
thin julienne
1 One half tablespoon Salt (or less)

Yields 6 cups

1. Place the beans in a 3 quart/liter saucepan and add enough water to
cover by 2 in. Bring to a boil over moderate heat and simmer for 2
minutes. Remove the pan from the heat and set aside, covered, while you
cook the vegetables.

2. Heat the ghee or butter in a 6 quart/liter stockpot over mod. heat. Add
the carrots, parsnip, and celery and slowly cook for 20 minutes or until
browned.

3. Stir in parsley, water and coriander and bring to a boil over high
heat. Discard any beans that float on the top of the water. Drain the beans
in a colander and add to the stockpot. Tie the thyme, cloves, bay or cassia
leaf and ginger in a piece of cheesecloth. Drop in this bouquet garni and
slowly simmer over low heat, covered, for 4 hours.

4. The stock is delicious as is, simply strained and garnished with fresh
herbs. To make a hearty bean soup, remove the bouquet garni and puree the
vegetables and beans with stock, milk or cream to the desired consistency.
Add salt at the end of cooking so the beans don't stay tough.

Posted to Recipe Archive 10 November 96

Date: Sun, 10 Nov 96 12:23:20 EST

submitted by: eep@tampa.mindspring.com