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Soup: Warm Soup: Basic Stock

Well worth the effort if you want a tasty, sodium-free soup.

Author: Family Health Publications
Date: August 24, 2000

Serves: 4 person(s)
Yield: 4 x 1 cup serves

Preparation Time: 10 mins
Cooking Time: 2 hrs

Ingredients:

1 large lamb shank, meaty beef bone or chicken carcass
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
225 g celery, coarsely chopped (3 stalks)
1 bay leaf
5 peppercorns
2 tsp fresh thyme
1 tsp fresh oregano
1 tsp fresh tarragon
2 tsp fresh sweet basil
2 tsp fresh coriander
2 Tbsp parsley, finely chopped
2 L water

Directions:

Place all ingredients together in a large pot and bring to the boil. Simmer over low heat for 2 hours.

Allow to cool slightly then remove all bones and fat.

Strain stock and discard vegetables and seasoning.

Measure and return level to 4 cups if reduced to less. Chill, then remove any remaining fat before using.

Microwave Directions:

Prepare as directed but reduce liquid to 6 cups.

Cover and cook on HIGH for 10 minutes then reduce heat to MEDIUM and cook for a further 30 minutes.

Allow to cool then remove all bones and fat. Strain and chill. Remove remaining fat before using.

Variations:

Vegetables and herbs may be varied as desired. Kilojoules and calories will always be insignificant as long as fat is removed and stock strained.

Related Recipes:

Cauliflower Cheese Soup
Iced Cucumber and Mint Soup