Basic Vegetable Stock

Name: Basic Vegetable Stock
Ingredients: 6 1/4 quarts water; 1 1/2 lbs onions, chopped; 1 1/2 lbs carrots, chopped; 1 1/2 lbs celery, chopped; 3/4 lb tomatoes, chopped; 3/4 lb leek, chopped; 1 clove garlic; sachet; 1 bay leaf; 6 sprigs parsley; 2 sprigs thyme; 3 whole black peppercorns

12 ingredients

8 steps

Ingredients

6 1/4 quarts water
1 1/2 lbs onions, chopped
1 1/2 lbs carrots, chopped
1 1/2 lbs celery, chopped
3/4 lb tomatoes, chopped
3/4 lb leek, chopped
1 clove garlic
sachet
1 bay leaf
6 sprigs parsley
2 sprigs thyme
3 whole black peppercorns

Directions

1

Place water in stock pot and add vegetables, garlic and sachet.
2

Heat on high to simmering but do not allow to boil.
3

Reduce heat to low.
4

Skim whatever scum rises to surface.
5

Simmer, covered, for 3 hours, but do not stir.
6

Check occasionally to make sure stock isn't boiling and to skim surface if necessary.
7

Season with salt.
8

Cool; remove vegetables and strain stock.