(Adapted from Tarla Dalal's Indian Vegetarian Cookbook, O/P 1983)
2013 is apparently the year of Soup, at least here.
This is one of the most interesting stock recipes I have encountered. I have recently been working on a semi-vegetarian diet, and in my opinion Indian cuisine does the best job with this type of menu. This came from an antique cookbook found in Julian. I find it interesting for this stock to include potato and tomato. Of course, I cannot leave well enough alone. I have added some more savory elements and different vegetables. Next stop - on to beautiful soups!
(Double Recipe, yield approx. 3.5 Qts.)
THE RECIPE:
7 carrots
2# green beans
6 stalks celery, leaves included
5 large onions
4 large potatoes
5 large tomatoes
1 head garlic
1/2 head of green cabbage
2T sea salt
1T whole black peppercorns
1T oregano leaves
14 Cups filtered water
Rinse and coarsely chop all vegetables. Place in large stockpot; add seasoning and water. Bring to a boil, cover and simmer for approximately 2 1/2 hours. Cool and strain. Keep refrigerated for your favorite vegetable soup recipes.
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