Jacques Pepin's Clear Vegetable Stock

Submitted by PalatablePastime

"Chef Pepin's recipe for a tasty vegetarian stock."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Yields: 2 quarts

ingredients

• For Stock

• 118.29 ml dried porcini mushrooms
• 2 medium onions, thinly sliced
• 4 medium carrots, chopped
• 1 medium leek, cleaned thoroughly and thinly sliced
• 3 celery ribs, sliced thin
• 6 clove garlic, sliced

• For Herbes de Provence

• 14.79 ml dried thyme
• 14.79 ml dried savory
• 14.79 ml dried marjoram
• 14.79 ml dried oregano
• 14.79 ml dried fennel seed (optional)
• 4.92 ml dried sage (optional)
• 4.92 ml rosemary (optional)
• 4.92 ml lavender (optional)

directions

1. Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
2. Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.

Reviews

[LFay5880]

Very easy, is a delicious base for lighter fare. Excellent reduced, enriched with cream, over wild rice. To get a clear broth, wrap the ingredients in cheescloth. And be sure to use dried mushrooms.

 

[lauralie41]

I never can find vegetable broth at Walmart so made this recipe to freeze and have on hand when I need it. Couldnt find dried porcini mushrooms so I used dried portobello's. A dear friend sent me a bottle of herbes de provence so I sprinkled that in the stock and tasted as it cooked. This is a pretty deep colored stock and tastes great. Thank you Sue L. for posting, I will make this again. Made and reviewed for the Iron Chef......Secret Ingredient recipe tag game.

 

[IngridH]

This was really good, and very easy. I left out the lavender, as I didn't have any, and used fresh sage in place of the dried. I doubled the recipe, as I needed a gallon of stock for another recipe. This produced a beautiful amber colored stock that smelled wonderful. I'll definately use again.

 

[dividend]

This stock smells FANTASTIC while it's simmering. I love the body the dried mushrooms give it. I found all the dried herbs to be a little overpowering depending on what I'm going to be using it for, so I sometimes make it without them, and it's still great. This is my standard vegetable stock recipe.

 

[Garcon]

Jacques Pepin must be a blind man if he considers this a recipe for a clear vegetable stock. In fact, the recipe given produces a quite dark soup stock - so dark that I was unable to see the soup ladle when I submerged it. The actual taste of the stock is fine, but if you are trying to find a recipe for a clear soup stock, look elsewhere because this is not it.