vegetable stock Recipe

A good stock is the essential base for almost every soup. Good-quality stock is now available in supermarkets, delicatessens, and grocery stores, as cubes, bouillon powder, in long-life cartons, or fresh from the refrigerator. It is worth using goodquality stock as it will make all the difference to the flavor of soup. Homemade stock can be frozen, so it is a good idea to make a large batch and freeze it in smaller quantities, ready for thawing and using in recipes. Rigid cartons with good lids are practical for storing stock in the freezer.
vegetable stock
vegetable stock
Yields 5 cups
Prep Time 6 Minute
Cook Time 60 Minute
Total Time 66 Minute

Ingredients of vegetable stock

  • 2 onions, roughly chopped
  • 2 carrots, sliced
  • 2 celery stalks, roughly chopped
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 tsp. black peppercorns
  • 1/2 tsp. salt

Instructions to make vegetable stock

Put all the ingredients in a saucepan, add the water, and bring to a boil. Reduce the heat and simmer for about 1 hour, skimming off any scum that rises to the surface. Strain the stock through a strainer and leave to cool, then chill or freeze until ready to use.

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