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Vegetable Stock

From the book Fine Cooking Fresh by
Yield 5½ cups

Introduction

This versatile stock would also be delicious in a risotto featuring peas.

Ingredients

~ Leek roots and 2 cups coarsely chopped leek greens (use the few inches of green nearest the root end, just beyond the whites), well rinsed
2 cups parsley stems
2 cups whole empty pea pods, well rinsed
1 bay leaf
1 or 2 sprigs thyme
1 carrot, chopped
1½ tsp. salt
7 cups cold water

Steps

  1. Put all the ingredients in a stockpot. Bring to a boil, lower the heat, and simmer for 35 minutes. Strain.

This content is from the book Fine Cooking Fresh by Fine Cooking Magazine.

Copyright @ 2009 Taunton Press
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