Yesterday I was making a soup that called for vegetable stock, and since I had all the ingredients I thought I’d give it a go. The resulting broth tasted so rich, and I love that it didn’t come out of a can. Active time is about 20 minutes, and then you leave the broth to simmer for an hour and a half. The recipe makes about 3 quarts, so you can freeze it until you’re ready to use.
Vegetable Stock, adapted from The Jimtown Store Cookbook
1/4 cup olive oil
1 large yellow onion, sliced
2 large carrots, cut into 1-inch chunks
4 celery ribs with leaves, cut into 1-inch lengths
3 large garlic cloves, mashed
4 quarts water
1/2 bunch (4 ounces) flat-leaf parsley, stems and leaves
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme, crumbled
In a large pot over medium heat, warm the oil. Add onion, carrots, celery and garlic and cook, uncovered, stirring occasionally until the vegetables are lightly browned, about 15 minutes. Add the water, parsley, salt, peppercorns, fennel seeds, and thyme. Bring to boil, then lower heat and simmer, uncovered, stirring occasionally, for 1 1/2 hours.
Cool stock, then pour into strainer set over bowl. Press hard on the solids with back of spoon to extract as much of the liquid as possible. You should have about 3 quarts. (If you have much more than this, return to pot and simmer until reduced to 3 quarts.)
Cool, cover and refrigerate for up to 3 days or freeze for up to one month.