Soup Cookbook

Directions

• First choose the ingredients to reflect the soup in which the broth is being used.
• A general guideline for making vegetable broth is to use about 8 to 12 cups of vegetables cut into pieces no bigger than 1 inch.
• Put these with 2 quarts of cold water in a large nonreactive pot with no more than six different herbs.
• Bring to a boil over high heat, then lower the heat and simmer for 30 to 45 minutes.
• Strain and use as is or concentarte the flavor by simmering to the desired strength (by taste).
• When using dried herbs, lessen quantities by one-half to two-thirds but always add *to taste* vegetable: carrots, celery, potatoes, winter squash, summer squash, chard, kale, tomatoes, mushrooms, eggplant, lettuce, green beans, celeriac When available use: fennel bulbs, asparagus, peas herbs (limit 6): basil, bay, borage, garlic, garlic chives, hyssop, lovage, morjoram, oregano, parsley, sage, savory, thyme spices (limit 2) coriander, cumin, cardamon, fennel seeds, whole cloves, cinnamon Reprinted in Maggie Oster’s Herb Garden (1993:36) NY: MacMillan Posted to MC-Recipe Digest V1 #198 Date: Wed, 14 Aug 1996 15:01:20 -0700 (PDT) From: PatH
• ucr.edu> NOTES : Stock is very personal.
• It’s quickly prepared.
• Or make ahead and= freeze in a size that’s convenient for you.
• — Maggie Cabbage family vegetables were left off the list of ingredients because= they give a strong (dominant) flavor; the flavor grows stronger (ages in= the freezer).
• If you like, use mild cabbages: napa, bok choy, a little= savoy, young brussels.
• Or use chard and endive.
• When using cabbage, try to= use the broth right away.
• Also, straining is important.
• Use a very fine= sieve.
• — Maggie and patH =20