Simple Vegetable Stock

Name: Simple Vegetable Stock
Total time: PT0D0H0M
Yield: makes 8 Cups
Ingredients: 1 carrot; 2 stalks celery; 2 medium onions, peeled; 6 cloves garlic, peeled; 1 large leek; 1 bulb fennel; 1 small tomato; 3 Tbsp. extra-virgin olive oil; 1 cup dry white wine; 5 sprigs parsley; 6 black peppercorns; 1 bay leaf

Serves
makes 8 Cups

SAVEUR

Both versatile and easy, this recipe makes good use of the extra vegetables in your pantry.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

1 carrot
2 stalks celery
2 medium onions, peeled
6 cloves garlic, peeled
1 large leek
1 bulb fennel
1 small tomato
3 Tbsp. extra-virgin olive oil
1 cup dry white wine
5 sprigs parsley
6 black peppercorns
1 bay leaf

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Instructions

Step 1

Wash, then roughly chop carrot, celery, onions, garlic, leek, fennel, and tomato.

Step 2

Heat oil in a large pot over medium heat, add vegetables, and cook for 15 minutes. Add wine, 7 cups water, parsley, peppercorns, and bay leaf. Bring stock to a boil, skimming off any foam. Lower heat, cover, and simmer for 45 minutes. Strain. Cool and refrigerate stock, if not using immediately.