Vegetable Stock

Recipe Ingredients

2		Tomatoes
1		Onion - peeled
1		Leek - trimmed and washed
2		Shallots - peeled
4		Garlic cloves - peeled
2		Celery ribs - washed
1		Carrot - trimmed and peeled
6		Corn cobs, without kernels - optional
1		Parsnip, optional - trimmed and scrubbed
1		Fennel bulb - optional
1		Water
1		Parsley
1		Fresh thyme
		(or 1 teaspoon dried thyme)
2		Bay leaves
3		Whole cloves
2 tablespoons	30ml	Cracked black pepper
2 tablespoons	30ml	Salt - or to taste

Recipe Instructions

Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil. Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

This recipe yields about ?? quarts of stock.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6112 broadcast 07-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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