photo by I'mPat
- Ready In:
- 1hr 15mins
1 1/2 gallon
- 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.
Questions & Replies
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I've just had a taste and I am looking forward to turning this wonderfully flavoured stock into recipe #51910 and recipe #264215. 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".
My first attempt to make my own vegetable broth and it was so easy and simple. I made a few changes, which I think reflect the versitility of the recipe. Had a small tomato that was bruise during transpost so I cut that up and threw it in. Also added 2 cloves of garlic. Finally, I sauteed my veggies with cooking spray. I enjoyed the flavor on this stock as it had a very aromatic flavor but soft enough to work well in a range of recipes. This will quickly become a staple for me. Next time I want to try Dancer's thickening idea. Thanks Rita.