Vegetable Stock

Use this light stock as a base for delicate soups and sauces, and in risottos and similar dishes.

Vegetable Stock
Vegetable Stock
Servings Prep Time Cook Time
1.75litres 15minutes 1hour
Servings Prep Time
1.75litres 15minutes
Cook Time
1hour
Ingredients
Servings: litres
Units:
Ingredients
Servings: litres
Units:
Instructions
  1. Melt the butter in a large pot or stockpot over a medium heat. Stir in the leeks and onions, then reduce the heat to low. Cover with a tight-fitting lid and leave the vegetables to cook gently for 20 minutes without lifting the lid.
  2. Tie the herbs together into a bouquet garni. Add itto the pot with the carrots, celery, peppercorns and water. Increase the heat and bring slowly to a boil, skimming the surface if necessary to remove any scum. As soon as the water boils, reduce the heat to low and simmer for 35 minutes.
  3. Strain the stock into a large heatproof bowl and set aside to cool. Keep chilled or freeze.