Monday, April 4, 2011

Linda's Favourite Vegetable Stock

This is a versatile stock for a wide variety of dishes, especially homemade soup. Homemade stock is far superior to store-bought, as you can adjust the sodium levels and use the freshest ingredients. Unless I am using chicken stock made from a roasted chicken, this is my main stock for soup. This stock recipe was given to me by an English friend years ago, and it is so easy to make.


2 leeks, cut into pieces
2 sliced onions
3 celery sticks, chopped
2-3 sprigs fresh thyme, if you like that flavor
1 tsp. dried parsley
black pepper to taste
salt to taste, but no more than 1 tsp.
2 litres water
20 grams butter

Melt the butter in your stock pot and add all the vegetables. Cover and sweat the vegetables on low heat for 20 minutes . Add the herbs, pepper and salt and stir in the water. Bring to a boil and then simmer for about 40-45 minutes. Strain and use immediately, or store in a container or in ice cube trays and freeze as soon as cold. Ice cube-size portions are wonderful for when you just need a little stock for a recipe.

Written and submitted by Linda @ Penny-wise

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