Vegetable stock

Vegetable stock

The magic of simmering stock

Why bother making stocks when you can buy it? A valid argument is that a homemade stock does not contain added substances or additives.  This alone is enough reason and honestly the main reason why I make it at home. And trust me once you make your own it is really hard to go back to buying it again. I tell you one more thing once the stock is done; finishing soups and other food preparations is very easy.Besides it is so easy to make. Combine water, mirepoix (chop vegetables), a bouquet garni (herbs wrap in cheesecloth) and a good simmer, that’s all.

Vegetable stock

When I make vegetable stock, I keep it simple and neutral; meaning that I only add vegetables of neutral flavors such as onions, carrots, celery, leek, mushrooms stems or wholes, a bouquet garni and no salt added.

Vegetable stock

Why no salt?  The reason for this is because stocks for the most part are made to finish other food preparations and sauces and therefore, you do not want any particular flavor overtaking the flavor of a dish.  As for salt it is concerned the reasoning is that as water evaporates the added salt concentrate and this represents a problem later when preparing dishes.

Vegetable stock

I love making this stock; the colors of the vegetables are radiant and the fragrant smell of the delicious vegetables in your kitchen is priceless.

On a different note, how is the weather? Are you feeling a sign of spring yet? or is it still cold where you are as it is in NYC? I am very excited about spring this year especially after the long winter.  I hope it gets warmer soon as my son and I are looking forward to the outdoors.

 Vegetable stock

Vegetable stock

Ingredients:

1 to 2 onions or about 6 oz.

2 to 3 carrots or about 10 oz

3 to 4 celery stalks or about 10 oz.

10 oz. mushrooms (including the stems)

1-2 leeks, green parts only

10 oz. plum tomatoes

6 ounces oil (optional)

4 liters water (1 gallon)

For the bouquet garni

4-6 garlic cloves

4 to 5 sprigs fresh thyme

1 bay leaf

1 small bunch of parsley stems

1 teaspoon whole peppercorns

Procedure:

Clean and wash all the vegetables and roughly chop them all. Place the vegetables in a soup pot and sweat them on its own moist or in the oil for a few minutes without letting them burn.  Add the herbs from the bouquet garni (add them loose, there is no need to wrap them as the stock is to be strained at the end) and cook for a few minutes. Add the water and bring it to a quick boil.  Turn the heat down and simmer for about 40 minutes to 1 hour. If there is any foam then spoon it off.  Remove the pot from the heat and let it rest for 10 minutes.  Pass the stock through a metal strainer, chinois or cheese cloth.  Strain the stock.  Cool it down, storage, freeze or refrigerate for later use.

Vegetable stock

This post is also available in: Spanish

Comments

  1. says

    So good talking with you tonight via Neil. I love your site. Can’t wait to try the recipes, especially the Moro De Guandules con Coco. Hope our paths cross at some point.

    • andria says

      Hello Rebecca,
      Thank you for stopping by my site and for talking to me the other evening. I appreciated the talk. Your site is also really nice and I am now following you on Facebook, Pinterest and Twitter. Hope to see you around.

  2. Julie Yates says

    Great post. Last night my husband and I were looking at the sodium levels of our canned goods and came to the conclusion that perhaps I had better start making my own stock. I was on a search for recipes this morning and found yours – thanks! Good explanation and wonderful photos as well.

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