No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Andy's Vegetable Stock

This recipe has been adapted from Dr. Andrew Weil's book, "The Healthy Kitchen" (Knopf, 2005) and is used in Andy's Roasted Winter Squash and Apple Soup.

  • yield: Makes about 20 cups

advertisement

advertisement

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 leeks, white and light-green parts only, well-washed and chopped
  • 4 medium onions, chopped
  • 6 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 small bunch parsley stems
  • 2 teaspoons dried whole marjoram
  • 1/2 teaspoon dried whole thyme
  • 3 Turkish bay leaves, or 1/2 California bay leaf
  • 1 1/2 gallons cold purified water

Directions

  1. Step 1

    Heat olive oil over medium heat in a large pot. Add vegetables, and saute until lightly browned. Stir in parsley, marjoram, thyme, bay leaves, and cold water. Bring pot to a boil, reduce heat, cover, and simmer for 1 hour.

  2. Step 2

    Strain stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables.

  3. Step 3

    Use immediately, or freeze for later use.

Source
The Martha Stewart Show, October 2005

Related Topics

advertisement

advertisement