Vegetable Stock

Since it is Meatfare week and we are now in the fast period I thought I would post some recipes that I have used in the past. One of the most basic things to cook during the fast is soup. My friend Br. Victor from Our Lady of the Resurrection Monastery in New York always has a pot of soup on the stove. Soup stock is easy to make and it can be frozen for weeks. Make a big pot and then freeze it and use it as necessary. The following recipe comes from the book When you Fast. You really can use any combination of veggies for this stock.

2 Cups Chopped Onions
4 Carrots, peeled and Chopped
2 Celery Stalks, Chopped
2 Bay Leaves
1/2 cup tightly packed or 2/3 cup loosely packed chopped fresh parsley
2 Large Garlic Cloves
1/2 teaspoon dried marjoram
1/8 teaspoon dried thyme
2 teaspoons salt
14 cups cold water

Combine all ingredients in a large pot. Bring to a boil, reduce heat, and simmer for 25 minutes. Strain and cool. Makes about 10 cups.

You really do not need to chop the veggies just peel them and throw them in the water. Make sure the water is cold as you get better results, and once the stock come to the boil turn it down right away.

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