White Stock ( Used For Soups )
by Tarla Dalal
Added to 24 cookbooks
This recipe has been viewed 44557 times
White stock not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma. . . Make sure you do not chop your ingredients too finely. Just halve or quarter them, so the water can reach the inside of the vegetable as well as the outside.
White stock is used in recipes like Celery Chowder Soup and Creamy Almond Soup ( Soups and Salads Recipe )
- Combine all the vegetables along with 4 cups of water in a deep pan and boil on a medium flame for 20 minutes. Keep aside to cool.
- Blend in a mixer till smooth and strain using a strainer. Use as required.
Nutrient values per cup
|Vitamin A||13.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||14.7 mg|
|Folic Acid||6.3 mcg|
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