Vegetable Stock 101

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READY IN: 2hrs 20mins
Recipe by Diana Adcock

Recipe posted by request-basic but good!

Ingredients Nutrition


  1. Open the reserved green tops of leeks and stuff in the fresh herb sprigs-tie off.
  2. In a large stock pot add all the ingredients except the pepper and salt.
  3. Turn heat to medium and bring ingredients to a simmer-turn down to medium low.
  4. Simmer for 30 minutes-skim off any foam.
  5. Add the peppercorns and simmer, partially covered for 90 minutes.
  6. Line a colander with 2 layers of damp cheesecloth.
  7. Strain into a large clean bowl.
  8. Toss out the veggies.
  9. Taste stock and adjust with salt.
  10. This will keep in the freezer for 6 months.

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