Ingredients:
1 tablespoon olive oil
1 large onion
2 stalks celery (include some leaves)
2 large carrots
1 bunch scallions (include some greens)
8 cloves garlic, minced
8 parsley sprigs (include stems)
6 thyme sprigs
2 bay leaves
teaspoon salt
2 quarts water
Directions:
1 Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
2 Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3 Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
4 Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Makes 6 cups [Previous Recipe][Next Recipe]
Copyright © RecipeShack. All rights reserved.