Jacques Pepins Clear Vegetable Stock Food

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JACQUES PEPIN'S CLEAR VEGETABLE STOCK



Jacques Pepin's Clear Vegetable Stock image

Make and share this Jacques Pepin's Clear Vegetable Stock recipe from Food.com.

Provided by PalatablePastime

Categories     Stocks

Time 1h15m

Yield 2 quarts

Number Of Ingredients 14

1/2 cup dried porcini mushrooms
2 medium onions, thinly sliced
4 medium carrots, chopped
1 medium leek, cleaned thoroughly and thinly sliced
3 celery ribs, sliced thin
6 cloves garlic, sliced
1 tablespoon dried thyme
1 tablespoon dried savory
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried fennel seed (optional)
1 teaspoon dried sage (optional)
1 teaspoon rosemary (optional)
1 teaspoon lavender (optional)

Steps:

  • Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
  • Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.

CHUNKY VEGETABLE SOUP



Chunky Vegetable Soup image

Provided by Jacques Pepin

Categories     dinner, soups and stews, appetizer

Time 30m

Yield Six to eight servings

Number Of Ingredients 15

1 onion, peeled
1 rib celery, cleaned
4 scallions, cleaned
1 tablespoon corn oil
2 tablespoons unsalted butter
2 carrots, peeled
1 zucchini, trimmed and rinsed
1 white turnip, peeled
1 piece white cabbage (about 4 ounces)
2 or 3 potatoes, peeled
1 1/2 teaspoons salt
7 cups water
3 cloves garlic
About 1/2 cup fresh parsley or basil leaves, or a mixture of both
1/2 teaspoon freshly ground black pepper

Steps:

  • Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
  • Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
  • Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
  • Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 482 milligrams, Sugar 4 grams, TransFat 0 grams

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