This was remarkably delicious. The vegetables have absolutely no taste at the end, even the garlic and tomatoes. I salvaged the carrots, which also were pretty tasteless, but I hate wasting food. So I had them with a mustard sauce that was leftover from a whole roasted cauliflower dish, also from FOK.
The broth came to about 4-5 cups. I made 1.5 times the recipe because I needed 6 cups.
I used the broth to make the cabbage soup for the course (task 138) and it was very good. Vinegar and pepper make it hot and sour.
Ingredients:
• 4 carrots, peeled and chopped• 1/2 head celery, chopped
• 2 large onions, chopped
• 8-10 oz leek, white and green parts, chopped
• 3 to 6 cloves garlic, peeled
• 1 tsp black peppercorns
• 2 bay leaves
• 2 qt cold water
• 1/4 cup sun–dried tomatoes
• 1 small handful of fresh parsley
• a few sprigs of thyme
Directions:
First, gather and prepare your mise en place.
To start the stock, add all ingredients to a large stockpot. Bring to a boil and lower heat to a simmer. Allow to gently simmer, uncovered, for 1 to 1 1/2 hours.
I let it go for 90 minutes, as the taste kept developing throughout.
When it's done, let it cool for 15-20 minutes, then run it over a strainer and remove all the vegetables. Most need to be discarded / composted, but I did use the carrots the next day, as I noted above.
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