Vegetable Stock

Vegetable Stock

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments


1    tablespoon olive oil

2    each leeks — well washed and chopped

4    medium onions — chopped

6    large carrots — chopped

3    each celery ribs — chopped

1    bunch parsley — chopped

2    teaspoons marjoram

½    teaspoon thyme

3    each bay leaf

1    tablespoon black peppercorns

1 ½    gallons water

Heat olive oil over medium heat in a large stock pot. Add vegetables and sauté until lightly brown. Stir in parsley, marjoram, thyme, bay leaf, black peppercorns, and cold water. Bring to a boil, reduce heat, cover, and simmer for 1 – 1 1/2 hours. Strain stock through fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables. Use immediately or freeze for later use.