Herb Stock Recipe

From Dorothy McNett's Recipe Book.

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Herb Stock

From Dorothy McNett's recipes at www.dorothymcnett.com. Use this as is or use as the broth or stock when making any other soup or sauce, or truly enjoy sipping on a hot cup as if you were drinking tea or coffee.

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
2 tablespoons tomato paste
10 cups water

For a Great Soupe, make Rouille to add at serving time
slices of French bread or rolls

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. Use as a stock for other recipes, or serve with freshly made Rouille in flat soup bowls and some wonderful French bread or rolls.

Recipe created 2008-01-06.

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