Brown vegetable stock 2

6 Servings

Ingredients

Quantity Ingredient
2 cups Dried white beans
4 tablespoons Ghee or unsalted butter
3 mediums Carrots, coarsely chopped
1 medium Parsnip, coarsely chopped (can omit, if can't find)
2 Celery stalks with leaves, diced
12 cups Water
10 Sprigs fresh parsley
10 Sprigs fresh coriander
1 Sprig fresh thyme -or-
1 teaspoon Dried thyme
3 Whole cloves
1 small Bay or cassia leaf
½ In piece of fresh ginger root, scraped and cut into thin julienne
1½ tablespoon Salt (or less)

Directions

Yields 6 cups

1. Place the beans in a 3 quart/liter saucepan and add enough water to cover by 2 in. Bring to a boil over moderate heat and simmer for 2 minutes. Remove the pan from the heat and set aside, covered, while you cook the vegetables.

2. Heat the ghee or butter in a 6 quart/liter stockpot over mod. heat. Add the carrots, parsnip, and celery and slowly cook for 20 minutes or until browned.

3. Stir in parsley, water and coriander and bring to a boil over high heat. Discard any beans that float on the top of the water. Drain the beans in a colander and add to the stockpot. Tie the thyme, cloves, bay or cassia leaf and ginger in a piece of cheesecloth. Drop in this bouquet garni and slowly simmer over low heat, covered, for 4 hours.

4. The stock is delicious as is, simply strained and garnished with fresh herbs. To make a hearty bean soup, remove the bouquet garni and puree the vegetables and beans with stock, milk or cream to the desired consistency.

Add salt at the end of cooking so the beans don't stay tough.

Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: eep@...

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