Vegetable Stock

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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  1            tablespoon olive oil

  2            each leeks -- well washed and chopped

  4            medium onions -- chopped

  6            large carrots -- chopped

  3            each celery ribs -- chopped

  1            bunch parsley -- chopped

  2            teaspoons marjoram

  ½           teaspoon thyme

  3            each bay leaf

  1            tablespoon black peppercorns

  1 ½       gallons water

 

Heat olive oil over medium heat in a large stock pot. Add vegetables and sauté until lightly brown. Stir in parsley, marjoram, thyme, bay leaf, black peppercorns, and cold water. Bring to a boil, reduce heat, cover, and simmer for 1 - 1 1/2 hours. Strain stock through fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables. Use immediately or freeze for later use.