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Andy's Vegetable Stock

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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

Ingredients

Makes about 20 cups

  • 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, 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. 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. Strain stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables.
  3. Use immediately, or freeze for later use.
From The Martha Stewart Show, October 2005

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