Prep Time: About 10 minutes
Cook Time: 1 hour
My dad was a great soup cook. I think it stemmed from the fact that he loved any meal served in one pot, had a green thumb, and a very prolific vegetable garden. His plot produced with a reckless abundance. My mom was in charge of the canning. She put up pickles, jams, jellies, tomatoes, chili sauce, and peaches, to name a few. My dad made the soup. Soup needs an intuitive touch to raise it from pedestrian to masterpiece, and he had it. Canned stock was an insult to his process. As a tribute to the last waning days of summer, I’m sharing his stock recipe. I’ll share it as he shared to me, and with a little more order. He was one of those cooks that never measured. No worries.... No matter what you do it will delicious.
Coarsely chopped mild veggies ( Bell peppers, leeks, celery, potatoes, zucchini, summer squash, mild greens, .....) - You want 6-8 cups for 2 quarts of stock.
- 2 large onions, chopped
- Water to cover. You want at least 8 cups, up to 10.
- 2 T. fresh basil - You can use 2 tsp. dried, or other herbs that will complement the soup you’re going to make.
- Fresh ground pepper - Use about 1/4 tsp.
- 4 cloves of garlic, chopped
- 2 Bay leaves
Simmer 1 hour, stirring occasionally. Strain.
My dad never salted anything, preferring herbs instead. He thought salt was bitter. But if you’re inclined, you can season with a little salt.
*Image courtesy Flickr creative commons.