Vegetable Stock

Recipe by Rita1652
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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