| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | leeks large |
| 2 Esslöffel | olive oil |
| 2 | Yellow onions, peeled and chopped in 1/2-inch chunks |
| 6 | Small cloves garlic, coarsely chopped |
| 2 | Small carrots, scraped and cut into 1/2-inch rounds |
| 1 | Medium parsnip, peeled and cut into 1/2-inch chunks |
| 3 | Small potatoes, scrubbed and quartered |
| 2 | Stalks celery with leaves, chopped in 1/2-inch pieces |
| 1/2 x ca. 450 g | Button mushrooms, halved |
| 1 Teelöffel | thyme dried |
| 1 | Bayleaf |
| 4 | Large sprigs parsley |
| 10 Tasse | water cold |
| 1/8 Teelöffel | Black peppercorns, coarsely cracked |
| 2 Teelöffel | Salt optional |
|
Clean leeks by cutting off root ends and removing and discarding coarse outer leaves. Cut off and discard the top half of the green portion of the leaves, leaving some of the green intact. Split stalks legthwise and soak in cold water for several minutes. Separate layers under running water to rinse any dirt clinging between them. Chop leeks into 1/2-inch pieces.
Heat oil in an 8-quart stockpot over medium heat.Add leeks, onions and garlic. Stir to coat with oil and cook about 5 minutes.
Add remaining ingredients. Bring to a boil, skim any "scum" from the surface, and reduce heat to low. Simmer for 30 minutes.
Strain stock into a 3-quart bowl, discarding solids. Let stock cool to room temperature, then cover and refrigerate in a covered container for up to 3 days or freeze for up to a month.
From article by Annette Gooch, United Press Syndicate, in the Buffalo News.
|
|
Anmerkungen zum Rezept:
|
