Recipe Basic Vegetable Stock (Soup)

Required Ingredients:

• 1 tablespoon olive oil
• 1 large onion
• 2 stalks celery, including some leaves
• 2 large carrots
• 1 bunch green onions, chopped
• 8 cloves garlic, minced
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 2 quarts water

Preparing/Cooking:

• Chop scrubbed vegetables into 1-inch chunks.
• Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
• Heat oil in a soup pot.
• Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.
• Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to a boil.
• Lower heat and simmer, uncovered, for 30 minutes.
• Strain.
• Discard vegetables.
• Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings .
• .
• .
• Get the idea?

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z