Serving

Vegetable Stock
General
Makes:
Effort:
Sched:
DoAhead:  
2 qt  
**
1 hr  
Yes

Here we have a vegetable stock suitable for vegetarian or lenten soups, and as stock to include in various vegetarian recipes. See Note-3 for variations. This is a fairly strong stock, directly usable in recipes, but if you use it to make a soup with a lot of other ingredients you may need to cut it just a little water.




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8
10
5
5
8
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2
6
8
4
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1
2
1
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cl
oz
oz
oz

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T
qt
t
-- Vegetables  
Garlic
Leeks (1)
Celery (2)
Carrots
Scallions
-- Herbs
Bay Leaf
Thyme sprig
Parsley sprig
Peppercorns
---------
Olive Oil
Water
Salt
Make:   -   (1-1/4 hr - 15 min work)
  1. Peel GARLIC and crush lightly. Dice all other VEGETABLES quite small. Include Celery ends and leaves. Mix all.
  2. Heat Olive Oil in a suitable size coverable saucepan and fry Vegetable mix stirring until you see the first traces of color.
  3. Stir in all HERBS, then stir in Water and Salt. Simmer covered over low heat for at least 30 minutes but not more than an hour.
  4. Strain through a fine strainer, retaining the liquid. Discard the solids.
NOTES:
  1. Leeks:   Many recipes call for Onions, but Leeks make a more pleasant stock. Split them lengthwise so you can wash out all the mud. Use all the dark green part as well as the white - or use greens left from recipes that use only the whites.
  2. Celery   Some testers recommend using celery root for a more pleasant stock, but those are not commonly on hand in the North American kitchen (but they are now widely available in produce markets).
  3. Variations:   Of course additional Vegetables and Herbs can be used, but use caution with those that change the flavor strongly, such as bell peppers and tomatoes (tomato paste works better than whole tomatoes). Mushrooms are also a popular addition to provide a little meaty depth, but vegans be aware, they are genetically related to animals, not vegetables.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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