Prep 15 mins
Cook 1 hr
No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil
- Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
- Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
- Add 1 1/2 gallons of cold water.
- Also add the marjoram, thyme and bay leaves.
- Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
- Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.
This broth lacked flavor, I think in part due to its lack of salt. Then again, perhaps I'm comparing it to other meat-flavored broths. Anyway, I'm sure this broth would be better than water for steaming vegetables or making soups. If making again, I would reduce the water by half.
I've just had a taste and I am looking forward to turning this wonderfully flavoured stock into Three Pearls Soup and Pumpkin Soup. I did add some baby corn that I had left over and I knew wouldn't be used within the week and fresh herbs from the garden of thyme and sage (I think the herbs and the sauteing the vegies gives it a depth of flavour). I washed all the vegies but left the skins on, chopped in large pieces and sauted them in oil till slightly brown and then put them in the crock pot with 4 litres of water (just over the gallon) and set for 10 hours. Thank you ~Rita~, made for Photo Forum's May "Farm Cooking".
This is a great stock for us vegetarians or those of us who are trying to be. This freezes well and I keep a bag of ice cubes and several larget containers in the freezer. Well worth the time it takes.