Vegetable Stock Recipe

Although it is May and I live in Southern California the weather has been grey and blustery as of late. I am talking about the type of grey days that put one in the mood for hot chocolate, mulled wine and soup. You know those kinds of days- in which socks are pulled up and anything warm and comforting should be sipped beside the fireplace.

So tomorrow, a soup recipe but today a recipe for vegetable stock. I swear to you that a soup is much better tasting when one makes their own stock. There was a time when I was lazy and believed those bouillon cubes or the canned stock would suffice. And suffice they did but why settle for sufficient? 

Vegetable Stock 

• Olive Oil glugs to start off the stock
• Add 4 garlic cloves and 2 chopped onions
• Cook until aromatic and brownish

 

Add the following ingredients and 8 Cups of water:

• 1 tomato
• 2 carrots
• 2 basil sprig
• A handful of parsley
• 8 White Peppercorns
• 1 Bay leaf

Making vegetable stock is easier and quicker than anyone seems to imagine. Because you strain the veggies out at the finish line, you can simply cut up a few bits and toss them in and have your stock brewing in a moments time. Vegetable stock is a great solution for uneaten and wilting vegetables. And if you need to add or take away an item based upon preference or simply what is in your kitchen at the time, feel free.

Bring the stock to a boil and then lower the heat a notch to simmer. Simmer for an hour-your home will smell delicious.

A few words about salt. I personally like to add salt to the soup recipe rather than the vegetable stock. To me, the stock is pure vegetable flavor.  Feel free to include it with your stock recipe if you prefer.

The stock will keep for up to a week.