Vegetable Stock
Vegetable dishes are greatly improved by using a vegetable stock
instead of water. Use it as a gravy base or soup stock, or any time
you'd otherwise use a broth. It is convenient to make stocks and
freeze them in batches for later use.
2 medium leeks
4 onions
6 carrots (I don't use carrots)
3 stalks celery
1 small bunch parsley stems
1 tablespoon extra-virgin olive oil
2 teaspoons large-leaf marjoram
1/2 teaspoon dried thyme
3 Turkish bay leaves (or 1/2 California bay leaf)
1 1/2 gallons cold purified water
Chop the leeks (which have been trimmed and well washed to remove any interior
dirt; use white and light green parts only), onions, carrots, celery and parsley.
Heat the olive oil in a large pot, add the vegetables and stir-fry to brown
lightly. Add 1 1/2 gallons of cold water. Also add the marjoram, thyme and bay
leaves. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
Strain the stock through a fine sieve or a cheesecloth-lined colander. Press or
squeeze the vegetables to extract their liquid. Discard the vegetables and cool,
chill, or freeze the stock.
Makes 20 Cups
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