Vegetable stock? Even the biggest carnivore would want a simple soup without meat.
Ingredients:
leeks, greens only, roughly chopped
carrot, peeled and chopped
celery stalk, chopped
parsley branches
bay leaf
salt and olive oil1. Sauté leeks in a stock pot with hot olive oil. Add and lightly brown the rest of the ingredients. Add enough water and bring to a boil.
2. Simmer under low fire for a couple of hours until stock is reduced to about half. Strain into containers. Let cool before freezing to store for future use.
Related post/s:
Asparagus Soup
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