This recipe is part of the recipe for Navy Vegetable Soup with Tortilla Crisps
Makes about 7 cups
|2||tablespoons vegetable oil|
|3||stalks celery, cut into 2-inch pieces|
|8||cups cold water|
|6||medium carrots, cut into 1-inch pieces|
|1||turnip, peeled, cut into chunks (optional)|
|2||cloves garlic, peeled and crushed|
|4||sprigs fresh parsley|
|1||teaspoon dried thyme leaves, crushed|
- Trim tops and roots from onions, leaving most of dried outer skin intact; cut into wedges.
- Heat oil in stockpot or 5-quart Dutch oven over medium-high heat until hot. Add onions, leeks and celery; cook and stir 5 minutes or until vegetables are limp but not brown. Add water, carrots, turnip, garlic, parsley, thyme, pepper and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours. Remove from heat. Cool slightly and strain through large sieve or colander to remove vegetables and herbs. Press vegetables lightly with slotted spoon to remove excess liquid; discard vegetables.
- Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in batches in freezer containers for several months.
Check out more recipes for Broths & Stock