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