Page title and description
Soups & stews
Winter veg stock
For soups, vegetable stews and risottos.
Ingredients
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 2 large onions, roughly chopped
- 1 large leek, roughly chopped
- 2 large carrots, roughly chopped
- 3 sticks celery, chopped
- a bouquet garni: 3 bay leaves, a bunch of parsley stalks and a few thyme stalks, tied together tightly with string (white string, not Bridget Jones blue!)
- 10 whole black peppercorns
Method
Prep time:
10 min
PT10M
Cooking time:
1h
30 min
PT1H30M
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Step 1
Heat the oil in a large saucepan or stock pot. Add the veg and cook on a very low heat, stirring now and then for 20-30 minutes, until the veg has a caramelised colour.
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Step 2
Add the bouquet garni, peppercorns and 2 litres cold water.
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Step 3
Bring to a bare simmer and cook, partially covered with a lid, for 1 hour, skimming off any scum from time to time.
-
Step 4
Strain. Leave to cool, skim again, then chill or freeze in batches.
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Step 5
You could boil it down for a stronger flavour.
