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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
Ingredients
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* *
Instructions
- Wash and coarsely chop leeks, celery, carrots, purple onions, green onions, garlic, tomatoes and bell pepper.
- Heat olive oil in a large stockpot and add chopped vegetables.
- Cook over medium heat 15 minutes, stirring often.
- Add white wine and cook about 3 more minutes.
- Add white peppercorns, black peppercorns, cloves, bay leaves, thyme and water to stockpot.
- Bring to a boil and reduce to simmer. Cook 2 hours, occasionally skimming off any material that may rise to the top.
- 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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