Vegetable Stock
the Editors of Publications International, Ltd.
This recipe is part of the recipe for Navy Vegetable Soup with Tortilla Crisps
Yield
Makes about 7 cups
Ingredients
| 2 | medium onions |
| 2 | tablespoons vegetable oil |
| 2 | leeks, cleaned |
| 3 | stalks celery, cut into 2-inch pieces |
| 8 | cups cold water |
| 6 | medium carrots, cut into 1-inch pieces |
| 1 | turnip, peeled, cut into chunks (optional) |
| 2 | cloves garlic, peeled and crushed |
| 4 | sprigs fresh parsley |
| 1 | teaspoon dried thyme leaves, crushed |
| 2 | bay leaves |
Preparation
- Trim tops and roots from onions, leaving most of dried outer skin intact; cut into wedges.
- Heat oil in stockpot or 5-quart Dutch oven over medium-high heat until hot. Add onions, leeks and celery; cook and stir 5 minutes or until vegetables are limp but not brown. Add water, carrots, turnip, garlic, parsley, thyme, pepper and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours. Remove from heat. Cool slightly and strain through large sieve or colander to remove vegetables and herbs. Press vegetables lightly with slotted spoon to remove excess liquid; discard vegetables.
- Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in batches in freezer containers for several months.
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