Basic Vegetable Stock

Name: Basic Vegetable Stock
Ingredients: 1 tablespoon olive oil; 1 large onion; 2 stalks celery, including some leaves; 2 large carrots; 1 bunch green onions, chopped; 8 cloves garlic, minced; 8 sprigs fresh parsley; 6 sprigs fresh thyme; 2 bay leaves; 1 teaspoon salt; 2 quarts water

11 ingredients

4 steps

Ingredients

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Directions

1

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
2

Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3

Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
4

Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?