Vegetable Stock

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Vegetable Stock

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.

Printable Recipe Card

About Vegetable Stock

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




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