- Italian
- Soup
- Vegetarian
- One-Pot
Vegetable Stock
A clean, delicate vegetable stock made with fresh onions, leeks, celery, carrots, tomatoes, fennel, and herbs. It is especially useful when you want to add depth to a dish without the stronger flavor of chicken or veal stock. Fresh vegetables make a noticeable difference here. Cutting the vegetables coarsely and on the bias increases their exposed surface area and helps more flavor infuse into the stock. Starting with cold, fresh water also produces a cleaner, better-tasting result.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Servings
- 10
- Difficulty
- Easy
- Yield
- 5 qt
Instructions
Build the Stock Base
In a large, heavy stockpot, combine the cold water, onions, leeks, celery, carrots, tomatoes, and fennel.
Simmer the Vegetables
Bring to a boil over high heat. Reduce the heat to maintain a low simmer and cook for about 20 minutes, skimming off any foam that rises to the surface.
Add the Aromatics
Add the parsley, thyme, black peppercorns, and bay leaves. Continue cooking at a low simmer for another 25 minutes.
Strain the Stock
Using a slotted spoon, remove the tomatoes first. Strain the remaining stock through a fine-mesh sieve into a clean container. Allow to cool before transferring to airtight containers for storage.
Recipe by
Russell Toris
@russell-toris