TLC Cooking "Emeril's Homemade Vegetable Stock"

Emeril's Homemade Vegetable Stock

YIELD Makes about 10 cups.

INGREDIENTS

4	tomatoes, cored and chopped
4	carrots, roughly chopped
3	celery stalks, roughly chopped
1	onion peeled and quartered
2	zucchini, roughly chopped
2 cups	assorted greens
6 cloves	garlic, whole or sliced
Fresh herb stems such as thyme, parsley, lemon basil
1	bay leaf
2 teaspoons	salt
1 teaspoon	black peppercorns

PREPARATION:

Method:

Place the ingredients in a 4 to 6-quart stockpot. Pour in the cold water, bring to a boil, and lower the heat to simmer. Cook for 20 minutes to an hour. The vegetables should remain covered with water throughout the cooking process. Strain through a fine mesh strainer or colander lined with cheesecloth. Do not press on the vegetables. Cool to room temperature and refrigerate. Can be refrigerated for up to 1 week, or freeze.
Editor's Note: Look for organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Souper Girl Episode of Emeril Green.

This recipe appears in: Soups

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