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.