Basic Vegetable Stock

This basic vegetable stock, courtesy of chef Mario Batali, is used to make his delicious Spring Onion and Pea Soup.

Source
The Martha Stewart Show, April 2009
Basic Vegetable Stock
  • yield Makes about 8 cups

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 4 large onions, quartered

  • 2 large carrots, quartered, tops reserved

  • 2 celery stalks, quartered

  • 8 large cloves garlic, crushed

  • 2 large leeks, washed, trimmed, and tough outer leaves removed

  • 2 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 2 bay leaves

  • 6 whole black peppercorns

  • 1 whole clove

  • 3 quarts water

Directions

  1. Step 1

    Heat oil in a large, heavy-bottomed saucepan over medium-high heat. Add onions, carrots, celery, garlic, and leeks; cook until browned and softened. Add carrot tops, thyme, rosemary, bay leaves, peppercorns, clove, and water. Bring to a boil; immediately reduce heat to a simmer. Cook over low heat, stirring occasionally, until reduced to about 8 cups, about 2 hours.

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