Lately I’ve been doing more stocks for soups, mainly due the good value on good quality vegetables available. Between that and having a bit more time means the stock cube may take a backseat to being a standby once again.
Makes: 1.5 litres
580g white onions, chopped into chunks
360g celery stalks, chopped into chunks
365g carrots, chopped into chunks
260g sweet potatoes, chopped into chunks
2 teaspoons freshly ground pepper
4 bay leaves (leave whole)
2 litres water (filtered if possible)
Liquidise the onions, celery, carrots and sweet potato to nearly pulp (very finely grated) stage. (I had to do this in batches)
Place them with the bay leaves and water into a large saucepan and bring to boil.
Simmer for 15 minutes keeping the lid on and then strain until cold. Putting the lid on it saves unnecessary escape of the stock through vapour.
When cold store in suitable containers and freeze for later use. I store them in 500ml batches so the stock can be used as necessary. Oh don’t forget to put a sticker on with the name and the ‘made on’ date. I’ve had pot-luck sometimes when there’s a few green soups in and not sure if all the same or different. Exciting in a way but if you’ve friends for dinner, best to know what’s in the soup, would you agree?