Basic Vegetable Stock - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 large onion
    2 stalks celery, including some leaves
    2 large carrots
    1 bunch green onions, chopped
    8 cloves garlic, minced
    8 sprigs fresh parsley
    6 sprigs fresh thyme
    2 bay leaves
    1 teaspoon salt
    2 quarts water
Preparation
    Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
    Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
    Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
    Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

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