SUPER FLAVOR VEGETABLE STOCK

By BobD

Ingredients

• Olive oil, high quality 1/2 C
• Onion, large, sweet, peeled, cut into 2-inch chunks 1 each
• Carrots, medium, cut into 1-inch slices 2 each
• Red bell pepper, large, seeded and quartered 1 each
• Zucchini, cut into 2-inch slices 2 each
• Yellow squash, cut into 2-inch slices 2 each
• Plum tomatoes, halved 4 each
• Garlic clove, peeled 1 each
• Sea salt 1 tsp
• Cracked black pepper 1/2 tsp
• Spring water 2 C

Details

Servings 2
Adapted from plateonline.com

Preparation

Step 1

Layer all ingredients in a cold stock pot, in order of ingredient list. Cover pot and cook over high heat for 10 minutes.

As water comes to a boil on bottom of pot, it will start to steam vegetables. Stir twice during this time, then reduce heat to medium low and cook until all vegetables are very soft. Vegetables will sweat out all their juice during this process.

Strain stock through a chinois and press vegetables with a wooden spoon to force out all of their juices. Reserve pulp.