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Vegetable Stock

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(Recipe ID: 824)

Preparation time: 30 minutes; Cook time: 2 1/2 hours

Source: Chef Joseph Lowery


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 3 medium Leeks
  • 4 stalks Celery
  • 4 Carrots
  • 2 Purple Onions
  • 3 Green Onions
  • 3 cloves Garlic
  • 2 medium Tomatoes
  • 1 large Bell Pepper
  • 2 Tablespoons Cooking/All Purpose Extra Virgin Olive Oil* *
  • 1 cup Dry White Wine
  • 12 Black Peppercorns* *
  • 3 whole Cloves* *
  • 2 Bay Leaves* *
  • 1/2 teaspoons Thyme* *
  • 4 quarts Water
  • to taste Salt *
  • 12 whole white peppercorns* *


  1. Wash and coarsely chop leeks, celery, carrots, purple onions, green onions, garlic, tomatoes and bell pepper.
  2. Heat olive oil in a large stockpot and add chopped vegetables.
  3. Cook over medium heat 15 minutes, stirring often.
  4. Add white wine and cook about 3 more minutes.
  5. Add white peppercorns, black peppercorns, cloves, bay leaves, thyme and water to stockpot.
  6. Bring to a boil and reduce to simmer. Cook 2 hours, occasionally skimming off any material that may rise to the top.
  7. Remove from heat and strain through a cheescloth-lined sieve.  Cool uncovered and refrigerate.  Once cooled portion into small containers and freeze until needed.

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