Homemade Soup Stock expandthetable.net
2 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
2 large celery stalks, chopped
1 large carrot, chopped (peeled if not organic)
¼ cup dry wine
1 teaspoon turmeric
1 teaspoon salt
½ teaspoon pepper
1 sprig rosemary
1 sprig thyme
8 cups bones from poultry or beef
1. In a large stock pot, add the olive oil and onions. Sauté over medium heat until the onions are translucent. Add garlic, celery and carrots. Mix in turmeric, salt, pepper, rosemary and thyme to cover vegetables. Sauté for 8-10 minutes. Add bones to pot and water to cover. Bring to a boil and then lower heat to a simmer. Cover and simmer for 2 hours, checking to make sure the water still covers the vegetables and bones.
2. Cool stock. With a large slotted spoon, remove bones and vegetables into a colander which is fitted into a large bowl. Discard bones and vegetables. Taste stock and add salt and pepper to taste. Add other spices and herbs to your liking.
3. You can store stock in the refrigerator in glass jars or containers of choice for 3-4 days—great to make ahead of when you need it. Stock is easy to freeze in quart size freezer bags or containers of choice. Label and date. If using freezer bags, freeze lying flat and when frozen, you can stand and stack in the freezer.
4. Make your favorite soup.
Vegan: Omit bones from poultry or beef.
Veggies for stock: Aside from those listed, tomatoes, corn cobs, zucchini, leeks, green onions, white or sweet potatoes, broccoli or cauliflower florets, asparagus stems, spinach, kale, chard, bell peppers and washed peels of vegetables.
Roast veggies: Try roasting tomatoes, zucchini, potatoes or bell peppers and then adding to cooked stock.