Vegetable Stock

21. May 2005 Vegetables + Salads 0

Vegetable stock? Even the biggest carnivore would want a simple soup without meat.

leeks, greens only, roughly chopped
carrot, peeled and chopped
celery stalk, chopped
parsley branches
bay leaf
salt and olive oil

1. 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