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.

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