Basic Stock 

Rating: (12 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

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

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.

Author:

Family Health Publications

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Cauliflower Cheese Soup
Iced Cucumber and Mint Soup

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