basic vegetable stock

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 large onion
• 2 stalks celery, including some leaves
• 2 large carrots
• 1 bunch green onions, chopped
• 8 cloves garlic, minced
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 2 quarts water

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• chop scrubbed vegetables into 1-inch chunks. remember, the greater the surface area, the more quickly vegetables will yield their flavor.
• heat oil in a soup pot. add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. cook over high heat for 5 to 10 minutes, stirring frequently.
• add salt and water and bring to a boil. lower heat and simmer, uncovered, for 30 minutes. strain. discard vegetables.
• other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . get the idea?