A good stock can change your life, or at least the way you cook. Cooking the ingredients for hours allows the flavours to develop slowly and become concentrated. Of course, stock is a must for nearly any soup, but you can also use it to cook pilafs, risotto or sauces. And if it’s cooked well, a stock can be enjoyed all on its own, with just a few bits of of fresh green onions or julienned vegetables.
Place everything in a large stock pot and cover with 7 to 8 litres of water. Bring to a boil and reduce to a rapid simmer. Let cook for a minimum of 2 hours.
Strain the stock when ready and reserve vegetables. Even though the vegetables have lost most of their taste, they can puréed into a cream soup.
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Directions
A good stock can change your life, or at least the way you cook. Cooking the ingredients for hours allows the flavours to develop slowly and become concentrated. Of course, stock is a must for nearly any soup, but you can also use it to cook pilafs, risotto or sauces. And if it’s cooked well, a stock can be enjoyed all on its own, with just a few bits of of fresh green onions or julienned vegetables.
Place everything in a large stock pot and cover with 7 to 8 litres of water. Bring to a boil and reduce to a rapid simmer. Let cook for a minimum of 2 hours.
Strain the stock when ready and reserve vegetables. Even though the vegetables have lost most of their taste, they can puréed into a cream soup.
