Homemade Vegetable Stock

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With soup season here, I thought it would be nice to give the vegetable stock recipe I love its own post. Here it is! It takes 45 minutes and will yield 2 quarts of flavorful broth to use in all of your favorite soups in the months ahead.

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Homemade Vegetable Stock

Yield 2 quarts

I learned this recipe from my friend Darcy of the Garden of Eden, who got it from Gwyneth Paltrow’s My Father’s Daughter

Use the recipe as a guide — if you don’t have leeks, onions are fine; if you don’t have thyme or tarragon, omit them; etc. 

I love using this stock in so many recipes, this one in particular, which is a little fussy, but so good: Farro Risotto with Butternut Squash and Kale

Ingredients

• 1 large yellow onion, peeled and roughly chopped
• 2 large carrots, roughly chopped
• 1 stalk celery, roughly chopped
• 1 large leek, washed and roughly chopped
• 3 cloves garlic, peeled and crushed with the back of your knife
• 4 sprigs fresh parsley
• 4 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 1 bay leaf
• 1 teaspoon coarse salt
• 1 teaspoon black peppercorns
• 3 quarts cold water

Instructions

1. Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.
2. Let stock cool and strain into clean containers.
3. Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months. 

The post Homemade Vegetable Stock appeared first on Alexandra's Kitchen.

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