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Ingredientes
- 2 med onions peeled and quartered
- 3 med sweet potatoes thickly sliced
- 3 x cloves garlic
- 2 lrg white potatoes thinly sliced
- 2 x celery stalks coarsely minced
- 2 x fresh parsley sprigs
- 1 x bay leaf
- 6 x peppercorns
- 4 x allspice berries
- 10 c. water
Direcciones
- Combine all the ingredients in large soup pot, bring to boil, lower heat, cover, simmer, 45 to 60 min.
- Strain the stock through a colander, pressing out as much liquid as possible; throw away or possibly compost the solids.
- Covered and refrigerated, the stock will keep 3 to 4 days.
- Yield: 8 c.
- NOTES : Basic stock; clear; a little spicy. Vary the vegetables by season. The only vegetables to avoid putting in a stock are tomatoes, eggplants, bell peppers, asparagus, and all the cabbage family such as broccoli, cauliflower and Brussels sprouts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 8 servings | |
| Calories 108 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 561mg | 16% |
| Total Carbs 24.84g | 7% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.75g | 3% |
| Protein 2.54g | 4% |
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