Vegetable Stock

Name: Vegetable Stock
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: Yields about 8 cups
Cuisine: American
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

By Patrick Johnson
@pwjohnso

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Vegetable Stock

Step-by-Step

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