овощного бульона
makes about 1 1/2 quarts (1,5 liters)
4 1/2 Tbs. (42,5 ml) unsalted butter
2 cups (500 ml) chopped onions
1 cup (250 ml) chopped carrots
2 chopped ribs of celery
2 chopped leeks, white part only
2 large peeled and chopped parsnips
9 cups (1,55 liters) water
6-8 mushrooms
12 sprigs of parsley
5 sprigs fresh dill
1 bay leaf
8 black peppercorns
1. Melt the butter in a large soup pot over medium heat.
2. Add the onions, carrots, celery, leeks, and parsnips. Sauté (10 minutes).
3. Add the remaining ingredients and bring to a boil.
4. Reduce heat to low and simmer, uncovered about an hour.
5. Strain through a sieve to extract as much liquid as possible.
6. Cool and refrigerate or freeze the stock.
optional: Use the vegetables...
- in a soup
- purée for spaghetti sauce
- mix in hummus for a dip or sandwich spread
- mix with quinoa, pilaf, or rice
- a cold side vegetable dish with lime or lemon juice, or olive oil
-modified Please to the Table by Anya von Bremzen and John Welchman
