Pototo Peel Broth and Garlic Broth (t)

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Ingredients

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2 Carrots
1 pn Sage
1 lg Onion
2 qt Water
1 ds Lemon juice (optional-- I
salt and pepper; to taste
1/2 Bay leaf (I use 1/2
1 md Stalk celery
1 Clove garlic (optional)
Peels from 6-7 large
1 ds Tabasco (optional-- I leave

Original recipe makes 6 Cups

Cups  

Preparation

These are very good basic stocks. The garlic broth is particularly good by itself on cold days when you have a slight head cold in need of clearing :-) Except for oil, which I omitted, this recipe is directly from the book. First scrub the potatoes very throroughly and cut away any blemishes, then peel them into thick strips at least 1/4 inch thick. Use peeled potatoes in another recipe. Peel the onion and quarter it, Wash carrots and celery and slice. Combine all ingedients but Tabasco sauce and lemon juice in a large stock pot and simmer for about 1 1/2 - 2 hours, or until the veggies are really soft. Add water as needed to the pot to keep the veggies covered with liquid. There should be about 6 cups of broth when done, so add water sparingly. The broth will be done when it tastes just right :-) simmer it a little longer if it seems weak, or add a little water if it seems strong. For a clear broth, strain out all the veggies with a sieve, and adjust seasonings as needed. For a thin puree, fish out the celery, garlic, and bay leaf, then press everything through a sieve until a dry pulp is left (I cheat and run it through the food processor). Lastly, add a dash of Tabasco and/or lemon juice, if desired. Garlic Broth Make the Potato Peel Broth above, adding an entire head of garlic in place of the single clove. Break up the head of garlic and mash the cloves just a little (no need to peel it). This is better as a clear broth, IMHO. The recipe calls for 11/2 T olive oil, but I never miss it. Posted to fatfree digest V97 #271 by ASconyers@aol.com on Nov 20, 1997

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