Vegetable Stock

Patrick Johnson

By
@pwjohnso

This basic vegetable stock will add that extra little touch to your soup recipes and is easily scalable for larter quantities.


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Comments:

Serves:

Yields about 8 cups

Prep:

10 Min

Cook:

1 Hr 45 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
4 large
yellow onions, quartered
2 large
carrots, quartered, tops reserved
8 clove
garlic, crushed
2 large
leeks, wahed, trimed, tough outer leaves removed
1 sprig(s)
fresh thyme
1 sprig(s)
rosemary
2
bay leaves
10
black peppercorns, whole
1
clove, whole
3 qt
water

Directions Step-By-Step

1
Preheat oven to 400 degrees F.
2
In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
3
Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
4
In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water.
5
Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #STOCKS