Simple, Easy, and Fast Vegetable Stock
MAKES: about 1 quart
TIME: 40 minutes, somewhat unattended
Within reason, any stock you make is going to add more flavor to your soups and sauces than water. If you don’t have all the ingredients listed here it’s a pretty minimal list, but you might not have celery or potatoes, for example, do without. And if you don’t have a half hour for simmering, give it fifteen minutes. It’ll still be worth it.
If, however, you have some flexibility, move on to the next recipe (or the one after that), add some of the ingredients from the sidebar, 8 Simple Additions to Any Stock, or simmer the vegetables for as long as an hour, adding a little more water if necessary.
Double the quantities here if you want to make enough stock to freeze.
2 carrots, cut into chunks
1 onion, quartered (don’t bother to peel)
1 potato, cut into chunks
1 celery stalk, chopped
2 or 3 cloves garlic (don’t bother to peel)
10 or 20 parsley stems or stems with leaves
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
01 Combine everything in a saucepan or small stock-pot with 6 cups water, using a pinch of salt and a bit of pepper. Bring to a boil, then adjust the heat so the mixture simmers steadily but gently and cook for about 30 minutes, or until the vegetables are tender. (Longer is better if you have the time.)
02 Strain, then taste and adjust the seasoning before using or storing.