[fin]SOUPS_the littel big book.docVIP

Soup 224 BEEF STOCK 1 large carrot 1 medium onion 1 large stalk celery 4 small tomatoes 5 sprigs parsley 10 leaves basil 2 lb/1 kg lean boiling beef + 2 lb/ 1 kg beef bones 1-2 tsp salt 3 quarts/3 liters water Put all the vegetables, the meat, bones, and salt in a large pot with the water. Bring to a boil over high heat. Lower heat to medium-low and simmer for about 2 hours. Remove the bones and meat. Set the meat aside. As the stock cools, fat will from on top and can be scooped off and discarded. Use the stock as indicated in the recipes or boil with soup pasta 1-2 tablespoons per person and serve an Italian classic桵inestrina in brood. VEGETABLE STOCK 2 tbsp extra-virgin olive oil 1 medium onion 1 carrot 1 leek, trimmed and cut in 4 pieces 2 celery stalks with their leaves 1 small tomato 6 sprigs parsley 5 peppercorns 1 bay leaf 1 tsp salt 2 quarts/2 liters water Heat the oil in a medium saucepan. Add the onion, carrot, leek, celery, tomato, and parsley. Cover and sauté over low heat for about 5 minutes.. Add the peppercorns, and bay leaf. Season with salt. Pour in the water, cover, and simmer over low heat for about 1 hour. Strain through a fine mesh strainer and discard the vegetables. The tow stocks on this page and the ones on page 226 can be prepared in advance and frozen. Freeze in ice-cube trays so that you will always have fresh homemade stock on hand. 226 CHICKEN STOCK 1 chicken about 4 lb/2 kg 2 medium carrots 1 onion, studded with 5 cloves 1 large stalk celery 4 small tomatoes 5 sprigs parsley 1-2 tsp salt 5 peppercorns 3 quarts/3 liters water Put the chicken, whole, in a very large pot. Add the carrots, onion, celery, tomatoes, parsley, salt, and peppercorns. Cover with the cold water and simmer over medium-low heat for 3 hours. The water should barely move. Strain the stock, discarding the vegetables. To remove the fat, in part or completely, let the stock cool, then refrigerate for about 2 hours. The fat will solidify on the top and can easily