Recipes

Quick and Easy Vegetable Stock

Ingredients

1/2 lb carrots
2 medium onions, chopped with skin on
4 scallions, chopped
1/2 lb leeks
2 ribs celery
3 tbs butter
10 cups cold water
Bouquet garni (2 sprigs parsley,  bay leaf, 2 springs thyme tied in cheese cloth)

This stock is wonderful for vegetarian soups and stews.

Directions:

  • Slice all vegetables and add to a stock pot along with the butter and saute until tender, but not browned.
  • Cover with the water and bring slowly to a boil, skim well with a fine mesh strainer and add the bouquet garni.
  • Simmer for 2 hours or until the liquid is reduced to 8 cups.
  • Strain stock through a fine mesh strainer.
  • Store in refrigerator or freeze.

Servings

2

Prep

15 min

Cook

2 hr

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Skill Level

Easy