This might seem obvious to some, but it wasn't to me, so I assume it's also not obvious to others. I had always thought making stock was a long and complicated process that only chefs did.
On the weekend I wanted to make soup, but didn't have any of those little packets and had a bunch of vegetables that I needed to use. Quick google and learned that you basically just have to chuck a bunch of vegetables you have on hand into a pot of water (don't even have to peel or chop), add some salt, pepper and some herbs, and simmer for an hour. After that, I put it through a sieve and collected the liquid. Half was used for the soup (roast sweet potato and carrot soup) and the other half is now sitting in my freezer.
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