See Also: · Soups
Herb Stock
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use this as is or use as the broth or stock when making any other soup or sauce. Freeze extra in small containers for use later.
1-2 heads of garlic, separated into cloves
1 onion, sliced
1 large bunch of fresh parsley, Italian flat leaf preferred
20 fresh sage leaves
2 bay leaves
small sprig of fresh rosemary
12 sprigs thyme
1 teaspoon fine sea salt
1 teaspoon white peppercorns (or use the mixed variety)
2 tablespoons tomato paste
10-12 cups water
Peel and smash the garlic cloves. Combine all ingredients in a large heavy bottomed stock pot or Dutch oven. Bring to a boil, and then reduce to simmer and cook gently for 30-45 minutes. Do not let it boil too vigorously, just a gentle simmer. Strain and discard the solids.
Recipe created 2008-01-06.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.