Basic Soup Stock
Well worth the effort if you want a tasty, sodium-free soup.
Ingredients
- 1 large lamb shank, meaty beef bone or chicken carcass*
- 1 medium onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 bay leaf
- 5 peppercorns
- 2 tsp fresh thyme
- 1 tsp fresh oregano
- 1 tsp fresh tarragon
- 2 tsp fresh sweet basil
- 2 tsp fresh coriander
- 2 Tbsp parsley, finely chopped
- 4 1/4 pint water
- 3 stalks celery, coarsely chopped
Directions: Standard directions Microwave directions
Place all ingredients together in a large pot and bring to the boil. Simmer over low heat for 2 hours.
Allow to cool slightly then remove all bones and fat*. Strain stock and discard vegetables and seasoning.
Measure and return level to 4 cups, if reduced to less. Chill, then remove any remaining fat before using.
Prepare as directed but reduce liquid to 6 cups.
Cover and cook on HIGH for 10 minutes then reduce heat to MEDIUM and cook for a further 30 minutes.
Allow to cool then remove all bones and fat*. Strain and chill. Remove remaining fat before using.
Variations:
Vegetables and herbs may be varied as desired. Calories will always be insignificant as long as fat is removed and stock strained.
Tips:
* For vegetarian stock, omit the meat.
Nutritional Info (per serving)
| CALORIES | 10 cals |
| Kilojoules | 42 kJ |
| Fat | 0.0 g |
| Saturated Fat | 0.0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Carbohydrates | 2.0 g |
| Fiber | 0.0 g |
| Total Sugars | 1.0 g |
| Protein | 0.0 g |
| Calcium | 4.0 mg |
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