CORN STOCK FOR GNUDI WITH WITH ROASTED-CORN SAUCE
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos (add a handful of cooked corn kernels just before removing from heat).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 5 1/4 cups
Number Of Ingredients 11
Steps:
- Melt butter in a stockpot over medium-high heat. Add corncobs, celery, carrot, onion, jalapeno, garlic, peppercorns, and herbs, and cook, stirring often, for 10 minutes. Add water, and bring to a boil. Reduce heat, and simmer 45 minutes.
- Pour through a fine sieve, pressing on solids to extract as much liquid as possible. Discard solids. Stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
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