I do make modifications to her recipe using what I have from my CSA (Community Supported Agriculture) box. I used red onions, purple potatoes, fennel instead of celery, and cilantro instead of parsley as a result. And no kombu because I haven't been able to find it where I regularly shop. Try to use organic produce in season if possible - it will taste better. I promise!
Wash and chop in chunks the following. I admit to peeling which is part of why it takes me longer to whip this up.
Mineral Broth
- 1 bunch carrots with tops (I wash and include green tops)
- 2 small to medium onions
- 1 leek, both white and green parts
- 1/2 fennel bulb with stocks/greens
- 4 garlic cloves
- 1/2 bunch flat leaf parsley or cilantro
- 3 potatoes
- 3 sweet potatoes
- 2 bay leaves
- 12 red and white peppercorns (or black. I've been trying different peppercorns which I purchase in little boxes by Spicely. I combined red and white peppercorns together. I enjoy their flavor which is milder to me than black peppercorns.)
- 5 whole juniper berries
- 1/2 tablespoon sea salt
Again, rinse and scrub everything well and place in a 12-quart or larger stockpot, add all ingredients, and fill pot with water to 1-2 inches below the rim. Bring to a boil. Simmer for at least 2-3 hours. Strain stock using a large mesh strainer and bring to room temp before freezing/refrigerating.
I modified one of Rebecca's a tomato soup recipes that includes this stock and will post next so you can take advantage of tomatoes now and freeze the soup for chilly fall days that are just beginning.
Bon Appetite!
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