Published by Knopf
We like vegetable stock because its flavor is subtle and doesn’t overpower the flavors of the actual soup. At the store, we pile up vegetable trimmings to throw into stock—carrot peels, celery leaves and bottoms, the ends of onions and leeks. We stay away from cabbage or eggplant or asparagus, anything with a really strong, overwhelming flavor.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
Taste and Texturelight, savory
Type of Dishstock
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 big yellow onion, chopped
- 1 leek, root end and dark-green tops removed, sliced ¼ inch thin, and washed
- 1 big potato (any kind), peeled and chopped
- 2 or 3 medium carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, smashes and peeled
- 8 cups (2 quarts) cold water
- 1 bunch fresh Italian parsley, washed and chopped
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
Sauté the vegetables in the butter and olive oil in a big soup pot over high heat, stirring occasionally to prevent the vegetables from sticking to the pot and burning. When the vegetables begin to soften and reduce in volume, 5–10 minutes, lower the heat to medium and continue cooking until the onions are tender and translucent, about 10 more minutes.
Return the heat to high. Add the water, parsley, bay leaves, salt, and peppercorns and bring to a boil. Lower the heat, and simmer until the water no longer tastes like water—but tastes like broth—at least 2 hours. Pour the stock through a colander, being careful not to let it splash, since it will be very hot. You can use the stock right away, or cool it to room temperature before putting it in the refrigerator or the freezer.
2003 Frank Mentesana and Jerome Audureau