 | How To Make It |
2 tb Butter or olive oil
1 Onion
diced into 1/2 in squares 1 c Leek greens; roughly chopped
2 md Carrots; peeled and diced
4 Outer stalks of celery; plus
Celery leaves; diced 1 c Cubed winter squash
OR Squash Seeds andamp; Skins 1 c Chard stems
cut into 1 in lengths 1 md Potato; diced, OR
1 c Thick Potato Parings
1/2 Celery root; scrubbed, diced
1/4 c Lentils; rinsed
6 Thyme sprigs; OR
1/4 ts Dried thyme
2 Bay leaves
2 Handfuls borage leaves
OR Chard leaves, lettuce or nettles 3 Sage leaves
10 Parsley sprigs
roughly chopped 4 Garlic cloves
peeled and chopped 1 ts Salt
2 ts Nutritional yeast (optional)
8 1/2 c Cold water
HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 Cups
