Clear Vegetable Stock

11 ingredients
7 steps

Ingredients

  • 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

Directions

  1. 1
    Roughly chop all of the vegetables into 2-inch pieces; precision is not important.
  2. 2
    Fill a large stockpot with the water, add the vegetables, and place over high heat.
  3. 3
    When the water comes to a boil, lower the heat to a simmer and add the peppercorns and bay leaf.
  4. 4
    Let simmer, uncovered, for 2 hours.
  5. 5
    Squeeze the orange into the stock, then add the two halves, skin and all.
  6. 6
    Turn the heat off and allow to steep for 15 minutes.
  7. 7
    Strain and chill.

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