Winter vegetable stock

 
                           WINTER VEGETABLE STOCK
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Butter or olive oil
    1                    Onion
                         - diced into 1/2-in squares
    1       c            Leek greens -- roughly chopped
    2       md           Carrots -- peeled and diced
    4                    Outer stalks of celery -- plus
                         Celery leaves -- diced
    1       c            Cubed winter squash
                         -ÿÿSquash Seeds & Skins
    1       c            Chard stems
                         - cut into 1-in lengths
    1       md           Potato -- diced, -ÿÿ
    1       c            -Thick Potato Parings
      1/2                Celery root -- scrubbed, diced
      1/4   c            Lentils -- rinsed
    6                    Thyme sprigs -- -ÿÿ
      1/4   ts           -Dried thyme
    2                    Bay leaves
    2                    Handfuls borage leaves
                         -ÿÿChard leaves, lettuce
                         - or nettles
    3                    Sage leaves
   10                    Parsley sprigs
                         - roughly chopped
    4                    Garlic cloves
                         - peeled and chopped
    1       t            Salt
    2       ts           Nutritional yeast (optional)
    8 1/2   c            Cold water
 
   HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs,
   garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over
   medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and
   bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour
   the stock through a sieve and press out as much of the liquid as possible.
   Use it as is, or reduce it further for a richer flavor. Taste and season
   with more salt, if needed. Makes 4 to 6 Cups
  
 
 
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