Canyon Ranch Vegetable StockMakes 16 Servings
|*||2 medium leeks, washed and chopped|
|*||4 onions, chopped|
|*||6 carrots, peeled and chopped|
|*||1 small bunch celery, chopped|
|*||1 small bunch parsley, chopped|
|*||3 bay leaves|
|*||2 tsp. dried leaf marjoram|
|*||1/2 tsp. dried thyme|
|*||1 1/2 gallons cold water|
|1||Combine all ingredients in a large stock pot, and bring to a boil. Reduce heat and simmer uncovered for 1 hour, skimming off any foam that comes to the surface. Do not stir, and do not allow to boil again. Let stock cool slightly for easier handling.|
|2||Line a kitchen strainer or colander with a double thickness of cheesecloth and set over a large bowl or pot in the kitchen sink. Strain stock through cheesecloth, pouring slowly and steadily so as not to stir up sediments. Discard the dregs. Cool.|
|3||Refrigerate or store in the freezer in small portions.|
- For sweeter stock, add bell peppers, zucchini and yellow squash. Do not add cabbage, lettuce or eggplant - they cause bitterness.
- EACH 1 CUP CONTAINS APPROXIMATELY: 10 calories, 3 gm. carbohydrate, trace fat, 0 mg. cholesterol, trace protein, 21 mg. sodium, trace fiber
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com