Vegetable Stock

Use this versatile stock as the basis for all good soups and sauces.If you've an extra large saucepan or a preserving pan,why not make double the quantity and freeze several batches?


This Recipe will makes 2.25 Liters/4 Pints/10 Cups

INGREDIENTS

2 leeks,roughly chopped                                    
3 sticks celery,roughly chopped
1 large onion,with skin,chopped
2 pieces fresh root ginger,chopped
3 garlic cloves,unpeeled
1 yellow pepper,seeded and chopped
1 parsnip,chopped
mushroom stalks
tomato peelings
45ml/3 tbsp light soy sauce
3 bay leaves
bundle of parsley stalks
3 sprigs of fresh thyme
1 sprig of fresh rosemary
10 ml/2 tsp salt
ground black pepper
3.5 liters/6 pint/15 cups cold water


PREPARATION

1.Put all the ingredients into a very large saucepan or small preserving pan.
2.Bring slowly to the boil,then lower the heat and simmer for 30 minutes,stirring from time to time.
3.Allow the liquid and vegetables to cool.Strain,discard the vegetables and the stock is ready to use.Alternatively chill or freeze the stock and keep it to use as required.

CRISP CROUTONS
Easy to make and simple to store,these croutons add a delightful touch to fresh homemade soups.They are also an ideal way of using up stale bread.Specialty bread such as ciabatta or baguettes can be thinly sliced to make the nicest,crunchiest croutons,but everyday sliced loaves can be cut into interesting shapes for fun entertaining.Use a good quality,flavourless oil such as sunflower or groundnut,or for fuller flavour brush with extra virgin olive oil.Alternatively,you could use a flavoured oil such as one with garlic and herbs or chilli.
    Preheat the oven to 200 Celsius or 400 Fahrenheit
4.Place the croutons on a baking sheet,brush with your chosen oil,then bake for about 15 minutes until golden and crisp.They crisp up further as they cool.Store them in an airtight container for up to a week.Reheat in a warm oven if liked,before serving.

Hope you enjoy!

Leave a comment after u try this recipe.