Vegetable “Stock”

Vegetable “Stock”

Ingredients
  • 2 ounces olive oil
  • 1 medium onion, diced
  • 2 small leeks, white and pale green parts, split lengthwise, rinsed, and sliced
  • 1 medium carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 small fennel, diced
  • 4 sprigs thyme
  • 6 sprigs parsley, flat-leaf
  • 2 leaves bay leaf, preferably fresh, partly torn
  • 1 teaspoon coriander, whole
  • 1/2 teaspoon peppercorns, black, cracked
  • 2 each cloves, whole
  • salt, to taste
Method:
  1. Heat a large stockpot over medium heat, then add the olive oil. Add the onion, leeks, carrot, celery, and fennel and cook, stirring often, until tender, 3 to 5 minutes.
  2. Add enough cold water to cover the vegetables by about 2 inches. Bring the water to a boil, using a spoon to skim off the scum that rises to the surface.
  3. Add the thyme sprigs, parsley sprigs, bay leaves, coriander seeds, peppercorns, and cloves, then decrease the heat to medium-low and gently simmer the stock until it is flavorful and aromatic, about 1 hour. Season with salt to taste.
  4. Remove the pot from the heat and let cool slightly. Carefully pour the stock through a strainer lined with a double layer of cheesecloth into a large container, discarding the vegetables and other solids.
  5. Use immediately or chill and store up to 5 days.