Adapted from “Fields of Greens” by Annie Sommerville
This is the flavorful stock I used as the foundation for Celeriac Soup. Why use a boxed or canned stock when this one is so quick and easy. Maybe it is the fresh sage, or maybe the fennel. Something makes this stock sing.
To the stock pot: add 1 thinly sliced onion in about a cup of water. Cover the pot and bring up the heat to medium-high. As the onion and water get hot and begin to cook, add to the pot:
- 1 large (or about 3 slender) leek(s), chopped and washed.
- 4 crushed garlic cloves (in their skin is fine)
- 1 teaspoon salt
Stir in the veggies and salt. Cover the pot, reduce the heat to medium. Steam-simmer for about 15 minutes.
- 2 large potatoes thinly sliced
- 2 celery ribs, sliced
- 6 sprigs parsley
- 6 sprigs fresh thyme
- 2 fresh marjoram or oregano sprigs
- fennel (tops and outer layers)
- 1/2 teaspoon cracked pepper
- 9 cups water
Bring to a boil, reduce heat, and simmer, uncovered for an hour.
Pour the stock through a strainer, pressing as much liquid as possible from the vegetables. Feed the vegetables to the chickens or compost.
Make soup (try the celeriac soup!)