Basic Vegetable Stock

By es123

Ingredients

• 1 tablespoon vegetable oil (15 mL)
• 1 yellow onion
• 2 leeks, greens only
• 1 garlic bulb
• 4 carrots
• 4 celery sticks
• 1 apple or 2
• 4 bay leaves
• 1 tablespoon whole black (15 mL)
• peppercorns
• 1 tablespoon coriander seeds (15 mL)
• 1 tablespoon coarse salt (15 mL)
• few sprigs fresh thyme or sage
• 20 cups cold water (5 L)

Preparation

Step 1

Peel and roughly chop the onions, leeks, carrots and celery Separate the garlic bulb and smash the cloves with the flat of your knife. Quarter the apple(s).

Heat oil in a large stock pot and add the onions, leeks, carrots, celery, salt and bay leaves. Saute for 5 minutes, stirring often. Add all of the remaining ingredients, including the water, and bring to a boil. Reduce heat and simmer gently for 45 minutes. Strain and cool if not using immediately. Store in the refrigerator for up to 3 days, or in the
freezer for up to 2 months.