This image courtesy of Joseph DeLeo
This is the basis of all of our soups. I like to make double batches and keep them stored in my freezer in 2-cup portions so I always have stock when I want to make soup. It will keep in the refrigerator for up to one week.
Total Timeunder 4 hours
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Type of Dishsoup, stock
- 2 tablespoons vegetable oil
- 3 small turnips, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 large onion, coarsely chopped
- 1 leek (white part only), halved lengthwise and coarsely chopped
- 1 large carrot, coarsely chopped
- 8 cups water
Heat oil in a 3-quart soup pot over high heat until hot. Add turnips, celery, onion, leek, and carrot. Stir the vegetables around until they begin to cook but don’t turn brown.
Add water to stock pot. Bring to a boil. Reduce heat to simmering and cook until the vegetables are very soft, about 2 hours. Remove pot from heat. Let cool. Strain and discard the vegetables.
Store the cooled and strained stock in an airtight container in the refrigerator. It also can be stored in small quantities in the freezer for up to 3 months.
2004 Meredith Corporation
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