Vegetable Stock

The base of all bases.

Ingredients

  • 1 large yellow onion, sliced
  • 2 leek tops, chopped and washed
  • 3 celery ribs, sliced
  • 3 carrots, sliced
  • 1 large potato, sliced
  • 6 garlic cloves, smashed with flat side of knife, skins left on
  • 1 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 6 parsley sprigs
  • 4 thyme sprigs
  • 1 bay leaf
  • 10 cups cold water

Directions

Combine all ingredients in stockpot and bring to a boil. Lower the heat and simmer, uncovered for 45 min, stirring as needed. Pour stock through strainer, pressing as much liquid from the veggies as possible, then discard.

Source:

Everyday Greens by Annie Somerville