vegetable stock

Name: Vegetable Stock
Prep time: 10 min
Cook time: 1 h 45 min
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 4 large yellow onions, quartered; 2 large carrots, quartered, tops reserved; 8 clove(s) 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 quart(s) water

(1 RATING)

26 Pinches 1 Photo

Patrick Johnson

Kingwood, TX

Updated on Dec 2, 2011

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

Rate

prep time 10 Min

cook time 1 Hr 45 Min

method Stove Top

yield Yields about 8 cups

Ingredients

1 tablespoon olive oil
4 large yellow onions, quartered
2 large carrots, quartered, tops reserved
8 cloves garlic, crushed
2 large leeks, wahed, trimed, tough outer leaves removed
1 sprig fresh thyme
1 sprig rosemary
2 - bay leaves
10 - black peppercorns, whole
1 - clove, whole
3 quarts water

How To Make vegetable stock

Step 1

Preheat oven to 400 degrees F.

Step 2

In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
Step 3

Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
Step 4

In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water.
Step 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.
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