Vegetable Stock
By
Patrick Johnson
@pwjohnso
1
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:
Serves:
Yields about 8 cups
Prep:
10 Min
Cook:
1 Hr 45 Min
Method:
Stove Top
Ingredients
-
1 Tbspolive oil
-
4 largeyellow onions, quartered
-
2 largecarrots, quartered, tops reserved
-
8 clovegarlic, crushed
-
2 largeleeks, wahed, trimed, tough outer leaves removed
-
1 sprig(s)fresh thyme
-
1 sprig(s)rosemary
-
2bay leaves
-
10black peppercorns, whole
-
1clove, whole
-
3 qtwater
How to Make Vegetable Stock
- 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.
About Vegetable Stock
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #STOCKS
