Info
- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
Can be made ahead of time.
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Basic Vegetable Stock
Ingredients
- 1 large Spanish onion, chopped
- 3 carrots, peeled and chopped
- 4 celery stalks with leaves, chopped
- 2 whole tomatoes, chopped
- 1 leek, chopped
- ½ head garlic
- 1/3 cup white wine
- 12 cups mineral or filtered water
- 1½ teaspoons kosher salt
- ¼ teaspoon whole peppercorns
- 1 Bouquet Garni
Directions
1. Combine all the ingredients in a large stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat, partially cover, and simmer for 1 hour.
4. Strain the stock and discard solids.
VARIATION:
ASIAN-INFUSED VEGETABLE STOCK
Add a 6-inch piece of ginger root, 1 head of garlic, 1 stalk of lemongrass, 6 chinese dried mushrooms (or any dried, dark wild mushrooms), 6 Scallions, 1 serrano chile, 1 tablespoon of whole black pepper-corns, and 1 table-spoon of lightly crushed Szechwan peppercorns.
VARIATION:
PARMESAN STOCK
Add a 3-inch piece of Parmesan cheese rind.
© 1999 Carla Ruben, Bob Spiegal, and Peter Siegal
Nutritional Information
Nutrients per serving
Nutritional information is based on the entire recipe.
100 kcal
9 % daily value
41 % daily value
15 % daily value
620 mg
34 mg
3 g
8 g
4 g
20 g
0 mg
3565 mg
0 g
1 g
7 % daily value
