Use this basic stock as a guideline. Feel free to add other vegetables or seasonings according to personal preference, although it is best to omit boldly colored or strong flavored vegetables that will overpower the stock.
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian
Taste and Textureherby, light, umami
Type of Dishsoup, stock
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, coarsely chopped
- 2 celery ribs, chopped
- 2 carrots, coarsely chopped
- 8 cups water
- 2 garlic cloves, crushed
- ½ cup coarsely chopped fresh Italian parsley
- 1 large bay leaf
- ½ teaspoon whole black peppercorns
- 1 tablespoon tamari
- Salt to taste
Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots, cover, and cook until slightly softened, about 5 minutes. Uncover and add the water, garlic, parsley, bay leaf, peppercorns, tamari, and salt. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 hour to reduce the liquid and bring out the flavors of the vegetables.
Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with the back of a large spoon. Discard the vegetables. The stock is now ready to use. If a stronger stock is desired, return the stock to a boil, and reduce the volume by one quarter. If kept tightly covered in the refrigerator, the stock will keep for up to 3 days. Alternatively, you can portion and freeze it for up to 4 months.
2007 Robin Robertson