Slurp Your Vegetables
November 5, 2010 § 1 Comment
Earlier in the week I made a very robust vegetable stock. Roasting the vegetables before they simmered in water was key, and the results were great – like the difference between a roasted carrot and a boiled carrot. I simmered the stock for 45 minutes or so, removed the vegetables, and then simmered the stock some more. It reduced down to a dark, strongly flavored broth which I froze in 1/2 cup containers. This will be an amazing base for sauces and complex soups. It also turned out to be a fantastic centerpiece for a quickie lunch. I defrosted the stock and added 1.5C of water. I raided the fridge for a little bit of this (sliced carrots, shredded kale) and a little bit of that (those noodles my kids didn’t finish). Everything simmered together for 5 minutes, I added some shredded parmesan, and sluuuuurp. It was souper.