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Vegetable stock

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Vegetable stock
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Vegetable stock

Added by: on Dec 7th, 2010
The vegetables listed below are intended merely as a guide, because when we make a vegetable stock, we use whatever is in season: it could be fennel, asparagus, broccoli, etc. The only vegetables we wouldn't use are beans, eggplant, peppers and beet, as these all have such strong .. more >
Rating:
0
Prep Time:
15 min
Cook Time:
15 min
Ready In:
30 min

Servings

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Original Recipe Yield: 1 serving (10 cups)
 

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 4 handfuls of fresh or frozen peas
  • 4 carrots
  • 4 white onions
  • 2 leeks
  • 4 stalks celery
  • 2 small bunches of Swiss chard
  • 4 zucchini
  • 2 potatoes
  • 2 handfuls of spinach (coarsely chopped)
Nutrition Facts
Vegetable stock

Servings Per Recipe: 1

Amount Per Serving

Calories: 1575

  • Total Fat: 47.4 g
  •     Saturated Fat: 7.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1166.4 mg
  • Total Carbs: 249.7 g
  •     Dietary Fiber: 62.6 g
  •     Sugars: 88.6 g
  • Protein: 56.5 g
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Directions:

1

Heat the oil in a big pot, put in the peas, squashing and smashing them as much as you can, then add the rest of the vegetables and let them stew until they start to break up.

2

Cover with about 13 cups (3 quarts plus 1 cup) cold water. Slowly bring to just under a boil, skim, then turn down the heat and simmer for 20 minutes, skimming again if necessary.

3

Take off the heat and leave to settle, than pour through a fine sieve.

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