Vegetable Stock
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 carrots, chopped (carrots need not be peeled)
- 2 stalks celery, chopped (celery leaves are nice too)
- 2 to 3 cloves garlic, smashed
- 6 to 8 whole sprigs fresh parsley
- 2 tablespoons chopped fresh herbs, such as bay leaves, thyme, or marjoram (or 2 teaspoons dried herbs)
- 10 to 12 peppercorns
- 6 to 8 cups water
Instructions:
A good stock is essential for a full-flavored soup. Some soups can be made with water instead of stock, but stock always adds to the flavor. Making Vegetable Stock does not take up much time. It can simmer while you prepare the soup vegetables; it can also be made ahead of time and refrigerated or frozen until you are ready for it.
- Wash vegetables and chop well.
- Heat vegetable oil in a soup pot and saute the onion, carrot, and celery for 3 to 5 minutes. When you saute the vegetables you help bring out their flavors, but skip this step if you want to reduce the stock's fat content.
- Add the rest of the ingredients, and bring to a boil. Reduce the heat, and simmer, covered, for 20 to 30 minutes.
- Remove from the heat and strain the vegetables and herbs from the liquid, using a colander and a large measuring cup or saucepan. Do not let unstrained stock sit: Some vegetables may turn bitter if they sit for any length of time.