Vegetable Stock
recipe adapted from Food & Home Entertaining July 2006
Makes enough for: 1 batch stock
Ingredients
- 15 mls butter
- 20 mls olive oil
- 1 large onion, finely chopped
- 2 leeks, finely chopped
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 2 bay leaves
- 4 cloves garlic
- 4 black peppercorns
- 1 large handful flat leaf parsley
- 1 small handful fresh thyme
- salt and freshly ground pepper to season
Method
- heat the butter and the oil in a large pot
- sauté the onion, leeks, carrots and celery
- toss to coat the vegetables, place the lid on the pot and cook for 2 minutes
- top up the pot with cold water to ensure a clear stock
- bring to the boil and skim the surface of any scum
- reduce the heat and add the balance of the ingredients - be very generous with the seasoning
- simmer for at least 1 hour
- pass the liquid through a sieve and gently press the solids to extract all the liquid
- refrigerate or freeze when cooled