Vegetable Stock

    4 hours 5 minutes

    A good vegetable stock is essential for the best vegetable soups. This is a very simple recipe that also freezes very well.

    1 person made this

    Makes: 3 litres stock

    • 4 large carrots, cut into chunks
    • 3 stalks celery, cut into chunks
    • 1 large onion, halved
    • 1 bouquet garni

    Preparation:5min  ›  Cook:4hours  ›  Ready in:4hours5min 

    1. Add the vegetables to a stock pot and fill with water. Place over high heat.
    2. Once boiling, reduce heat to a low simmer. Skim any foam that forms or it will have a bitter taste. Skim regularly, at least once per hour. Simmer at least 4 hours and up to 10 - the stock is best when reduced by at least a third.
    3. Remove the bouquet garni. Strain the stock.

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