Savory Garden Vegetable Stock
A well-crafted soup begins with a flavorful stock, and this Savory Garden Vegetable Stock is a versatile foundation for countless dishes. Ideal for enhancing soups, stews, and sauces, this stock is made from a vibrant medley of vegetables, contributing a rich depth of flavor without overpowering your dish. This recipe yields a generous 6 quarts of stock, perfect for freezing in individual portions for later use. Feel free to customize the vegetable selection according to your preferences, but be mindful to avoid overly strong flavors and starchy vegetables like potatoes to keep the stock clear and light.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Water
6 1/4 quarts (None)
Onions
1 1/2 lbs (Chopped)
Carrots
1 1/2 lbs (Chopped)
Celery
1 1/2 lbs (Chopped)
Tomatoes
3/4 lb (Chopped)
Leeks
3/4 lb (Chopped)
Garlic
1 clove (Whole)
Bay leaf
1 (None)
Parsley sprigs
6 (Fresh)
Thyme sprigs
2 (Fresh)
Black peppercorns
3 whole (None)
Instructions
1
In a large stock pot, combine the water with the chopped onions, carrots, celery, tomatoes, leeks, and the whole garlic clove.
2
Add the bay leaf, parsley sprigs, thyme sprigs, and black peppercorns to the pot.
3
Turn the heat to high and bring the mixture to a gentle simmer. Do not allow it to boil.
4
Once simmering, reduce the heat to low. Keep an eye on the stock and skim off any scum that rises to the surface.
5
Allow the stock to simmer, covered, for 3 hours. Avoid stirring during this time to maintain clarity.
6
Periodically check the pot to ensure that the stock remains at a gentle simmer and skim the surface as needed.
7
After 3 hours, season the stock with salt to taste.
8
Remove the pot from heat and let it cool. Strain the stock through a fine-mesh sieve or cheesecloth, discarding the solid vegetables.
9
Store the strained stock in airtight containers and refrigerate or freeze for future use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Garden Vegetable Stock?
It is a versatile, flavorful foundation for soups, stews, and sauces made from a medley of fresh vegetables and herbs.
How much stock does this recipe yield?
This recipe yields approximately 6 quarts of vegetable stock.
What are the primary vegetables used in this stock?
The primary vegetables include onions, carrots, celery, tomatoes, leeks, and garlic.
How long does the stock need to simmer?
The stock should simmer for 3 hours to develop a rich depth of flavor.
Should I boil the vegetable stock?
No, you should bring it to a gentle simmer but avoid boiling to maintain clarity and flavor.
Why shouldn't I stir the stock while it simmers?
Avoiding stirring helps maintain the clarity of the stock and prevents it from becoming cloudy.
Can I add potatoes to this stock?
It is recommended to avoid starchy vegetables like potatoes to keep the stock clear and light.
Is this vegetable stock freezer-friendly?
Yes, it is perfect for freezing in individual portions for later use.
What herbs are used for seasoning?
The recipe calls for bay leaf, fresh parsley sprigs, and fresh thyme sprigs.
How should I prepare the garlic for this recipe?
The garlic should be added as a whole clove.
What should I do if scum rises to the surface?
You should periodically skim off any scum that rises to the surface during the simmering process.
When should I add salt to the stock?
Salt should be added to taste after the 3-hour simmering period is complete.
How should I strain the stock?
Strain the stock through a fine-mesh sieve or cheesecloth, discarding the solid vegetables.
Can I customize the vegetable selection?
Yes, you can customize the vegetables, but avoid overly strong flavors that might overpower the stock.
What is the purpose of adding leeks?
Leeks contribute a subtle, sweet onion flavor and richness to the stock's profile.
How much water is required for this recipe?
The recipe requires 6 1/4 quarts of water.
Do I need to peel the carrots and celery?
The instructions specify they should be chopped, but peeling is optional as they will be strained out.
Is this recipe suitable for vegetarians?
Yes, this is a 100% vegetarian recipe.
Is this recipe vegan?
Yes, all ingredients used in this Savory Garden Vegetable Stock are vegan.
What kind of pot is best for this recipe?
A large stock pot is recommended to accommodate the volume of water and vegetables.
Can I use dried herbs instead of fresh ones?
While fresh parsley and thyme are recommended for the best flavor, dried herbs can be used in smaller quantities.
How do I store the finished stock?
Store the strained stock in airtight containers in the refrigerator or freezer.
Why are tomatoes included in a vegetable stock?
Tomatoes add acidity and a savory umami depth to the overall flavor profile.
Should the pot be covered while simmering?
Yes, the stock should simmer covered for the duration of the 3 hours.
What size should the vegetable pieces be?
The vegetables should be chopped, generally into large chunks sufficient for a long simmer.
Can I add black peppercorns?
Yes, the recipe includes 3 whole black peppercorns for a subtle spice.
Is this stock gluten-free?
Yes, this recipe contains no gluten-based ingredients.
How many ingredients are in this recipe?
There are 11 ingredients total in this vegetable stock recipe.
Can I use the leftover vegetables after straining?
The recipe suggests discarding them as they will have lost most of their flavor and texture after 3 hours.
What dishes can I use this stock for?
It is ideal for any soup, stew, risotto, or sauce that requires a flavorful liquid base.