Clear Vegetable Stock
This stock freezes well; store in 8-, 16-, or 32-ounce plastic containers.
Total Timeunder 4 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegetarian
Taste and Texturelight, savory
Type of Dishstock
- 2 large white onions, peeled
- 1 leek
- 2 large carrots, peeled
- 1 large bulb fennel
- 3 stalks celery
- 1 medium zucchini, peeled
- 1 medium yellow squash, unpeeled
- 4 quarts water
- 8 to 12 block peppercorns
- 1 bay leaf
- 1 orange, cut in half
Roughly chop all of the vegetables into 2-inch pieces; precision is not important.
Fill a large stockpot with the water, add the vegetables, and place over high heat.
When the water comes to a boil, lower the heat to a simmer and add the peppercorns and bay leaf.
Let simmer, uncovered, for 2 hours.
Squeeze the orange into the stock, then add the two halves, skin and all.
Turn the heat off and allow to steep for 15 minutes.
Strain and chill.
2005 Michael Schlow