Vegetable Stock

Vegetable Stock
Vegetable stocks tend to have less texture than other stocks, as vegetables contain no fat or natural
thickeners, such as the collagen found in bones.With a combination of garlic, onions, leeks, and
fennel, this stock is a good start for a vegetarian soup. The soup itself can then be fortified with
tomatoes or butternut squash for texture, and plenty of fresh herbs for flavor.

2 tablespoons olive oil
4 whole cloves garlic, peeled
2 large Spanish onions, peeled and cut into quarters
2 leeks, washed well and sliced
6 ribs celery, cut into thirds
8 carrots, peeled and cut into thirds
3 parsnips, peeled and cut into thirds
1 bulb fennel, cut into quarters
14 cups water
4 to 6 vegetable bouillon cubes
2 bay leaves
1 tablespoon whole peppercorns

■ Heat a stockpot over medium-high heat
and add the olive oil. Add the garlic, onions,
leeks, celery, carrots, parsnips, and fennel.
Sauté for 10 minutes, stirring frequently. Add
the water, bouillon, bay leaves, and
peppercorns. Bring to a boil. Reduce the heat
to medium and simmer for 45 minutes. Strain
through a fine mesh colander or a regular
colander lined with cheesecloth. Discard the
solids. Cool to room temperature and
refrigerate until ready to use.

Makes 8 cups