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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | Parts (chicken parts for chicken stock, beef bones for beef stock, ham bone or hocks for ham stock, fish for fish stock, or assorted vegetables for vegetable stock) |
| 3 ca. 1 Liter | water |
| 2 gross | Onions diced |
| 3 | Celery stalks with leaves, diced |
| 4 | Scrubbed, unpeeled carrots, diced (up to 5) |
| 3 gross | Garlic cloves, peeled and pressed |
| 3 | bay leaves |
| 1 Esslöffel | Salt |
| 6 | Black peppercorns (up to 8) |
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I checked this great little book out of the library a couple days ago. It's called Simple Soups by Teresa Kennedy. Here are a few examples of her great sounding recipes!
Place all the ingredients in a large saucepan or stockpot and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 1 hour. Strain the stock through a sieve or colander into another kettle. Return to the burner, turn heat to medium, and boil until the broth is reduced by one third. Use as desired, or divide into 2-cup portions and freeze for up to six months. Makes 10 cups, or enough for 3 to 4 batches of soup
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