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.
Use the recipe as a guide — if you don’t have leeks, onions are fine, though I don’t think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; 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
- 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
- Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.
- Let stock cool and strain into clean containers.
- Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months.