Seriously Simple: A light vegetable soup for chilly spring days
1 bay leaf
3 sprigs fresh thyme
8 peppercorns
1 teaspoon fine sea salt
1. Combine the ingredients in a large saucepan and bring to a boil over high heat. Immediately reduce the heat to maintain a low simmer. Simmer until the vegetables are soft and the stock is flavorful, 1 hour.
2. Let the stock cool briefly and strain it through a fine, double-mesh colander, gently pressing the cooked vegetables to release liquid without pushing the vegetables through the colander. The cooled stock will keep in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
Reprint with permission from “The Vegetable Eater” (Workman Publishing) by Cara Mangini.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
