Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 & 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 t 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
