The squash soup recipe used in the last Fall Cooking Class (which was amazing by the way!) called for soup stock. Due to time restraints, the stock would need to be made prior to class. I decided to take on the challenge, making veggie stock for the first time. I surfed the net, checking a few recipes to get a sense of the basic ingredients. I also improvised based on what I had (which was based on what had looked particularly irresistible at the farmer’s market the Saturday before).
Simple Veggie Stock
Garlic Thyme Salt Fresh Parsley
Carrot Bay Leaves Onion
Parsnip Leek Whole Pepper Corns
Directions: In a large pot, fry chopped onion, garlic and leek in butter. Add chopped carrot and parsnip, salt, whole pepper corns, thyme (fresh or dried) and saute for a few minutes. Next, add water and bay leaves. Bring to a boil and add chopped fresh parsley. Lower the heat, cover, and simmer for a minimum of 30 minutes. Enjoy the warm scent as it fills your kitchen! When you are satisfied, remove the veggies (etc.).
[Celery is a great addition – the leaves as well as the stem.]
Uses: You can use your stock right away, keep it in the fridge for later use or freeze it for much later use.