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Basic vegetable stock
Artist:
_
Yield:
1
Categories:
Soups, Vegetables
Rating:
0
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Ingredients:
2
Heads of celery
2
large
Onions
2
Carrots
-bunch of parsley stalks
10
cup
Water
Procedures:
1
Clean and prepare the vegetables, chop coarsley and boil in the water for 30 mins.
2
Leave to cool, then puree the mixture and pass it through a sieve.
3
Discard the vegetable debris and store the stock in a sealed container in the frige.
4
Note: it will keep happily for a couple of weeks, or may be frozen for up to 3 months.
5
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