The soup stock turned out really good. Safely put into ice cube trays and is now frozen. Whenever I need stock I'll be able to take out a couple of veggie stock ice cubes and make up something tasty in different recipes for a couple of weeks.
For this basic veggie stock:
three carrots along with the green tops
one large potato
3 celery stalks
1 large tomato
3 yellow turnips
6 red tipped lettuce leaves
1 large onion - I used yellow
10 red grapes
6 cups of water
1 tsp salt
1 tsp pepper
1 tsp dried dill
1 tsp Mrs Dash tomato basil
1 tsp herb de Provence
Chop all the veggies into large chunks, toss into water that is in a large pot I use my 5 qt pot, add seasoning and start cooking!
Bring to boil and cook for 30 minutes on full boil, then simmer about 4 hours. This reduces the stock to about 3 to 4 cups of usable veggie stock. Remember to Stir a few times while cooking just to make sure nothing has stuck to bottom of 5 qt pot.
Let sit for a few minutes after turning off heat. Then stain stock into a bowl. Reserve the cooked veggies and 1 cup of the stock.
I let it cool down for about 10 to 20 minutes then I pull into ice cube trays for freezing. This did two trays for me with a few tablespoon left over which I just added back to the reserve veggies.
I put the reserve cooked veggie into blender and blend into a fine thick stock with the 1 cup of the veggie stock. To do this portion I suggest you do 1/2 of the veggies at a time with about 1/4 cup stock. Once the veggies are blended totally add remaining stock and blend until smooth. This is great just heated as its own soup for the next day. Looks very much like a thick split pea soup
Now that the hottest part of summer is over in the northern half of the United States I'm restocking Covered in Chocolate Shoppe at Etsy.
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Today's tip: use less salt. Add other spices that you haven't used to add a great flavor to your cooking creation! Cardamom is wonderful in soups!
