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    Top-secret vegetable stock


    Source of Recipe


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    Recipe Introduction


    Yield: 2 quarts

    List of Ingredients




    2 tsps. olive oil or corn oil
    1 or 2 garlic cloves, finely minced
    2 tsps. minced shallots
    3 quarts water Mirepoix

    Mirepoix ingredients:
    1 large onion, thinly sliced
    1 each, thinly sliced: leek, celery stalk, carrot
    3 cups thinly sliced vegetables; consider parsnip, fennel, broccoli and
    whatever else appeals
    1/2 cup dry white wine (optional)
    1 Tbsp. salt, or to taste
    4 or 5 whole black peppercorns
    1/2 tsp. juniper berries
    1 bay leaf
    1 sprig fresh thyme

    Recipe



    1. Heat oil in a soup pot over low heat. Add garlic and shallots and
    cook,
    stirring frequently, until they are translucent, 3 to 4 minutes.

    2. Add mirepoix and remaining ingredients. Slowly bring up to a simmer.
    Cook
    until flavorful, about 1 hour.

    3. Pour stock through a cheesecloth-lined colander and then allow it to
    cool
    completely before freezing in airtight labeled containers.

 

 

 


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