|
 |
|
|
Vegetable Stock - Fond de légumes |
|
Yield: 10 quarts or 10 liters |
| Ingredients |
U.S. |
Metric |
| Fat |
5 ounces |
150 grams |
| Onions, chopped |
10 ounces |
300 grams |
| Leeks, Sliced |
10 ounces |
300 grams |
| Celery, diced |
5 ounces |
150 grams |
| Tomatoes, sliced |
4 ounces |
100 grams |
| Fennel |
4 ounces |
100 grams |
| Garlic |
1 clove |
1 clove |
| Bay leaf |
1 |
1 |
| Clove, whole |
1 |
1 |
| Water |
12 quarts |
12 liters |
| Salt |
1 tablespoon |
15 grams |
| |
|
|
|
Procedure |
| 1.
Sauté the onions and leeks in the fat for a few minutes. Add
other vegetables and sauté until translucent. |
| 2.
Add 12 quarts of water and the salt and simmer for approximately 1
hour. |
| 3.
Strain through cloth, pressing on vegetables to release as much
liquid as possible |
     |
