Step by step recipe:
Prepare 1 leek and chop.
Crush garlic cloves with a knife blade.
Prepare 1 Bouquet garni.
Add the carrot, leek and garlic. Mix well.
Cook uncovered for 5 minutes on low heat.
Add 1 litre 500 ml water and the bouquet garni.
Cook on low heat for about 15 minutes.
After this time, strain the stock.
Leave to cool then transfer to a bottle or jar with a lid.
Remarks:You can vary the vegetables, but I advise you to keep at least carrot, onion and leek.
If you want to freeze the stock, you can use an ice cube tray to make cubes: easy to take out exactly the amount you need.
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|Curried prawn risotto||Endive and beer soup||Foie gras Chantilly||Pea risotto 'mantecare'||Fisherman's Ragout|
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Last modified on: October 5th 2011