Just Right Vegetable Stock |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Some vegetable stocks can actually be too flavorful, lending your soups a common theme, whereas others don't taste like much at all. This is versatile and well balanced, flavorful, but not conspicuous. Modified from Williams-Sonoma. Ingredients:
2 leeks, carefully washed and trimmed, cut into chunks |
2 carrots, unpeeled, cut into chunks |
2 stalks celery, cut into chunks |
2 sweet onions, cut into large chunks |
3 garlic cloves, whole |
3 sprigs parsley |
2 sprigs thyme |
1 bay leaf |
7 cups water |
1 cup dry white wine |
1/2 teaspoon white peppercorns |
1 teaspoon salt |
Directions:
1. Place all ingredients in a large stockpot and bring to a boil over medium heat.
2. Reduce heat to low and simmer, covered for 1-1/2 hours.
3. Strain the stock through a sieve or colander into 2 or 4-cup food storage containers. Discard the solids. Let cool and refrigerate. Can be frozen for up to 3 months.
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