VEGETABLE STOCK WITH LEMON GRASS
This vegetable stock with lemon grass is very healthy and a great base for fish and seafood soups.
Ingredients:
1 leek, green and white
1 onion
2 carrots
2 celery stalks
6 inch lemon grass
8 cups water
Coarsely chop vegetables.
Put all chopped vegetables in a pot. Add water and bring to a boil, then reduce heat to just below simmering point and leave for 45 minutes. Let cool and strain through a colander.
Tip: You also can include leftovers and trimmings.
Sincerely yours,
Nellie
Ingredients:
1 leek, green and white
1 onion
2 carrots
2 celery stalks
6 inch lemon grass
8 cups water
Coarsely chop vegetables.
Put all chopped vegetables in a pot. Add water and bring to a boil, then reduce heat to just below simmering point and leave for 45 minutes. Let cool and strain through a colander.
Tip: You also can include leftovers and trimmings.
Sincerely yours,
Nellie
