Vegetable Stock
Recipe information
Yield
Makes about 2 quarts
Ingredients
4 quarts cold water
4 celery stalks with leaves, cut into large dice
4 carrots, peeled and cut into 3-inch lengths
2 medium onions, cut into quarters
2 leeks, white and green parts, trimmed, sliced, and washed (page 80)
1/2 pound mushrooms or mushroom stems, chopped coarse
2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste
6 sprigs fresh Italian parsley
4 sprigs fresh thyme
2 bay leaves
12 black peppercorns
Salt
Preparation
Step 1
Put all ingredients except the salt in a large (about 8-quart) stockpot. Bring to a boil over medium heat, skimming any foam that rises to the surface. Adjust the heat to a strong simmer and cook, partially covered, 1 hour. Skim the foam that rises to the surface once or twice as the stock cooks.
Step 2
Strain the stock through a fine sieve and cool to room temperature. The stock can be refrigerated up to 4 days or frozen up to 3 months.
From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
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