VEGETABLE CORN STOCK

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Vegetable Corn Stock image

Use this stock to make soups, sauces, and risottos. To shave kernels, cut off tip of cob and stand the ear in a wide bowl to catch the kernels. Then with a very sharp knife, slice downward.

Provided by Martha Stewart

Categories     Soup Recipes

Time 35m

Yield Makes 2 quarts

Number Of Ingredients 7

6 ears corn, shaved and cut in half
1 onion, cut in wedges
1 carrot, chopped
1 stalk celery, chopped
4 sprigs parsley
2 sprigs thyme
1/2 teaspoon whole black peppercorns

Steps:

  • Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns.
  • Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months.

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