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Sauces Annie Somerville, Greens Restaurant


Submitted by: Glenn and Marlys

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Servings: About 2 quarts

This is the vegetable stock Annie Somerville used in the Curried Cauliflower with Toasted Coconut soup that she made at the Chef's Holiday in Yosemite, February 2014. She said you could roast the veggies a bit if you want, or caramelize the onion. You can see the soup recipe here. Her comments about the stock:

This versatile stock is surprisingly rich, adding tremendous depth to soups and stews, both delicate and hearty. It's great for thinning leftover soups, ragouts, and pasta dishes, so double the recipe and freeze half of it for later.

1 yellow onion, sliced
2 to 3 leek tops, chopped and washed
3 celery ribs, sliced
2 large carrots, sliced
pound white mushrooms, sliced
1 large potato, sliced
6 garlic cloves, smashed with the flat side of a knife, skins left on
1 teaspoon salt
teaspoon peppercorns
6 parsley sprigs
3 to 4 fresh thyme sprigs
2 freshoregano or marjoram sprigs
5 fresh sage leaves
1 bay leaf
10 cups cold water

1. Combine all of the ingredients in a stockpot and bring to a boil.

2. Lower the heat and simmer uncovered for about 45 minutes, stirring as needed.

3. Pour the stock through a strainer, pressing as much liquid from the vegetables as possible, then discard them.

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