(I forgot where I got this. Would love to give credit to the person)
This is an all-purpose soup stock base.
- 1 big soup pot & stirring spoon
- 1 complete bunch of celery, including the leaves (the darker & nicer the better)
- 1 additional whole giant celery root (plus whatever is attached to it)
- a few parsley roots
- 8 carrots
- 1-2 large fist-grab-size bunches each of fresh parsley & dill
- (put a few sprigs of that dill to side to dry on toweling after washing. Mince fine and store in covered little bowl to use later to sprinkle fresh on top of soup right before serving)
- 1/2 bulb’s worth of garlic (you can chunky-chop the cloves if you prefer)
- salt & black pepper to taste
- tablespoon or so of nutmeg
- 1 teaspoon of cinnamon
- a bit of oil/fat of some kind
- Optional: Besides the above, you can add whatever you like. For example, if you want a “sweeter” soup, add more carrots, a large onion or two, & some light-green zucchinis. If you want a slightly thicker soup, add some potatoes. If you accidently throw in too much salt, by the way,
- throw in a potato or 2 to suck some of it up.
Peel roots & wash veggies well.
Yes, you are really using those amounts (it kind of melts/sink down, ok?).
Chunk if you like (or not) & throw into pot to boil for a few hours into stock.
Add water if needed as you go, or conversely- boil down to concentrate taste & stir once in a while if you remember.
You can freeze this stock fine for some weeks. You can strain for consommé/broth if you prefer. It’s very useful for making some other dishes, as well as a slew of varied soups. If you concentrate it down, like to save on freezer space, just gradually add water to taste when heating later to use. *You can also do “cup-of-broth” by freezing a concentrated version in an ice-cube tray. Throw a few in a mug of hot water when needed.