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
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
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
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.
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.
Vegetables and herbs may be varied as desired. Kilojoules and calories will always be insignificant as long as fat is removed and stock strained.
|Saturated Fat:||0.0 g|
|Calcium:|| - |
|Total Sugars:|| - |