Prep 15 mins
Cook 1 hr 15 mins
A touch of wine in a good stock can bring out the best of all the flavors. You can buy good quality stocks but if you've got the time, making your own gives you complete control over the success of the outcome. I listed the recipe as it was published, but there's no need to finely chop the vegetables; chopping them roughly will equally distribute the flavors. Feel free to add more spices (or even veggies) to taste, but you might need to adjust the amount of parsley. From Jenny Levison's "Souper Jenny Cooks".
- 12 cups water
- 4 celery ribs, chopped, including leaves
- 3 carrots, peeled and chopped
- 2 large tomatoes, cut into quarters
- 1 large onion, peeled and chopped
- 2 garlic cloves, peeled
- 1 cup dry white wine
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 bunch flat leaf parsley, rinsed
- In a heavy stockpot combine water, celery, carrots, tomatoes, onion, garlic, white wine, salt, peppercorns and parsley. Bring to a boil.
- Reduce heat to low and simmer for 1 hour or until vegetables are tender.
- Strain stock, discarding all solids. Use immediately, refrigerate up to 2 days, or freeze for up to 3 months.