For all the recipes that call for chicken stock but you've got a vegetarian in the house. I made this for the baby, but it was so delicious that I think I will use it in place of chicken stock from now on, and I haven't even salted it yet!
This makes 2-3 cups, and you can freeze it if you want to keep some on hand.
I intend to make a quiche out of the discarded vegetables...I'll let you know how it goes.
Ingredients
1 large leek, chopped into slices
1 sweet potato, peeled cut into chunks
6-8 stalks asparagus, cut into 1 1/2 inch slices
4-5 cups water
(salt)
Directions
1. Place all ingredients in a large saucepan, making sure that the water line is above the vegetables.
2. Bring to a boil, then cover and let simmer until soup has a mild flavor and the vegetables are tender (about 45 minutes to 1 hour).
3. Strain to remove the vegetables so all you have left is the stock.
4. Add salt to taste if you want it salted, or whatever herbs you want (I found rosemary to be very good).
It's so funny that you use the veggies to make stock and then have to figure out what to do with them! Isn't it usually the other way around? This is going to start you on a soup trend, I betcha (on Pi(e) Day).
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