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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Veggie Stock Recipe

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This recipe for Veggie Stock is from Hayden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp olive oil
1 onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions
8 cloves minced garlic
8 sprigs parsley
8 sprigs thyme (optional)
2 bay leaves
1 tsp salt
2 quarts water
Directions:
Directions:
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.

Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.

Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), broccoli stems, marjoram (stems and leaves), basil, potato parings; you get the idea.
Number Of Servings:
Number Of Servings:
12 cups
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I swear if I even feel a cold coming on, I sip on this 3 times a day (morning, noon, and night) and it either disappears altogether or gets me back on my feet after a day of rest. It's my favorite sick day specialty, Adam, not so much. We both love to use it in risotto or soup bases though!

I've tossed in all kinds of veggies scraps/raw leftovers and am only skeptical about using broccoli stalks. I love broccoli, but it made the stock too earthy for me.

 

 

 

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