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Soups

Vegetable stock

Vegetable stock
Ricardo DeAratanha / Los Angeles Times

Vegetable stock is a classic way of using leftover trimmings in restaurant kitchens, and is a great way to flavor soups, vegetables and other dishes. Read more

Total time: 1 hour | Makes a scant 2 quarts stock
  • 2 quarts water
  • 1 pound onions, coarsely chopped
  • ½ pound carrots, coarsely chopped
  • ½ pound celery, coarsely chopped
  • 1 leek leaf
  • 1 large sprig parsley, or 2 parsley stems
  • 1 sprig thyme
  • 1 bay leaf, preferably fresh
  • 1 teaspoon whole peppercorns

Step 1In a heavy stock pot, combine the water, onions, carrots, celery, leek, parsley, thyme, bay leaf and peppercorns. Bring to a boil over high heat, then reduce the heat to a very gentle simmer. Gently simmer the stock for 30 to 45 minutes.

Step 2Strain the stock through a fine sieve lined with cheesecloth, discarding the solids or saving for another use. Cool the stock, then refrigerate until needed.


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