Quick Vegetable Stock
Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Powdered, gluten-free vegetable stock, made by Marigold, is widely available – an excellent storecupboard standby. Here's how to make vegetable stock which can be used in my soup recipes.
|1 stick of celery, cut in half and split lengthways|
|2 small carrots, split in half lengthways|
|2 small onions, sliced|
|2 bay leaves|
|12 black peppercorns|
|1 small bunch of parsley stalks and celery leaves|
|pinch of salt|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Winter Collection.
Simply place all the ingredients in a saucepan with 1-1½ pints (570-850 ml) cold water, cover it with a lid, bring everything to the boil, and boil briskly for 30 minutes. After that strain, discarding the vegetables, and the stock is ready for use.
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The combination of parsnips, apple and spices is original and truly delectable: an unusual soup that's certain to become a regular in your repertoire.
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