Soups: Ultimate Vegetable Stock

By JoFClark

Cook's Illustrated Cook Book
Makes 4 cups
Use a heavy Dutch oven or stockpot

Ingredients

• 2 onions, peeled and chopped
• 1 head garlic (10-12 cloves), cloves peeled and smashed
• 8 ounces shallots, sliced thin
• 1 celery rib, chopped
• 1 small carrot, peeled and chopped
• Vegetable oil spray
• 2 pounds leeks, white and light green parts only, halved lengthwise, chopped and washed
• 8 1/2 cups boiling water
• Stems from 1 bunch fresh parsley
• 2 bay leaves
• 1 1/2 t salt
• 1 t black peppercorns, coarsely chopped
• 1 pound collard greens, sliced crosswise into 2" strips
• 12 ounces cauliflower, chopped fine
• 8-10 sprigs fresh thyme
• 1 lemon grass stalk, trimmed to bottom 6 inches and bruised
• 4 scallions, sliced into 2 inch pieces
• 2 teaspoons rice vinegar

Preparation

Step 1

1. Combine oinions, garlic, shallots, celery, and carrot in 8 quart stockpot or dutch oven, spray with spray and toss to coat. Cover and cook over low heat, stirring frequently, until pan bottom shows light brown glaze, 20 - 30 minutes. Add leeks and increase heat to medium; cook, covered, until leek soften, about 10 minutes. Add 1 1/2 cups boiling water and cook, partially covered, until water has evaporated to a glaze and vegetables are very soft, 25-35 minutes.
2. Add parsley stems, bay leaves, salt, peppercorns and remining 7 cups boiling water. Increase heat to medium-high and bring to simmer; reduce heat to medium-low and simmer gently, covered, to blend flavors, about 15 minutes.
3. Add collard greens, cauliflower, thyme, lemon grass, and scallions. Increase heat to medium-high and bring to simmer, reduce heat to low and simmer gently, covered, to blend flavors, about 15 minutes longer. Strain stock through large strainer into large bowl or container, allowing stock to drip through to drain thoroughly (do not press on solids). Stir vinegar into stock. Can be refrigerated for up to 4 days or frozen for up to 2 months.