Bailey's vegetable stock
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Bailey's vegetable stock
  Vegetables    Soups    Stock  
Last updated 6/12/2012 1:05:53 AM. Recipe ID 31098. Report a problem with this recipe.
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      Title: Bailey's vegetable stock
 Categories: Soups
      Yield: 4 Servings
 
           Safflower oil; (1Tbs) OR
           -vegetable cooking spray
      1 sm Onion; coarsely chopped
      1 lg Leek; carefully washed and
           -cut into large pieces, some
           -green
      1 md Carrot; washed not scraped,
           -cut into large rounds
    1/4 lg Bulb fennel; coarsely
           -chopped, include the tough
           -outer layers, optional
      1 lg Rib celery; coarsely
           -chopped, with some leaves
      1 sm Tomato; coarsely chopped
    1/8 sm Head cabbage; coarsely
           -chopped
     10 c  Water
      1    Bay leaf
 
  Place oil in a deep pot and add the onion, leek, carrot and fennel.
  Toss and cover tightly, cook over very low heat for about 5 minutes,
  shaking pan occasionally so as not to let vegetables scorch. Add
  celery, tomato, and cabbage. Toss again and cover tightly. Continue
  to cook over very low heat for an additional 10 minutes, shaking pan
  occasionally. Add water and bay leaf. Bring to a simmer and cook,
  barely simmering, for 30 minutes, skimming as necessary. Put
  ingredients through a strainer which has been lined with a double
  thickness of damp cheese cloth. Allow to cool and refrigerate,
  sealed, or freeze.
  




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Recipe ID 31098 (Apr 03, 2005)

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