Recipe
Vegetable Stock
Ingredients
- 1 tablespoon olive oil
- 1 medium-large onion, peeled, halved, and sliced
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 3 whole heads garlic, halved horizontally
- 4 quarts water, cold or at room temperature
- 1 green bell pepper, seeded and chopped
- 2 tomatoes, coarsely chopped
- 2 ears corn, kernels scraped off, kernels and cobs
- 1/2 pound mushroom stems, rinsed and trimmed
- 6 bay leaves
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1/3 teaspoon whole peppercorn
Directions
- Heat the oil in a large stockpot over high heat. Add the onions, carrots, celery, and garlic, and sauté, stirring occasionally, until the onions are translucent, for about 3 to 4 minutes.
- Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 1 3/4 hours. Remove from the heat, strain the stock, and allow it to cool thoroughly. Refrigerate or freeze in 2- to 4-cup containers or ice-cube trays for use in individual dishes. Keeps for 2 months.
Recipe Details
- Source: Emeril's New New Orleans Cooking [4]
- Dish Type: Soups [5]
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