A great vegetable stock is important for a wide variety of uses from flavoring rice and soups to making wonderful consommés. Well made vegetable stock uses a variety of vegetables, herbs and spices to create outstanding flavor. Vegetable stock is a superb addition to a wide variety of sauces and gravies and a perfect vegetarian substitute for chicken, fish or beef broth.
- 2 Quarts cold water
- 8 to 12 Cups vegetables, cut into 1-inch pieces
- 6 different herbs
- 2 spices
First choose the ingredients to reflect the soup in which the broth is being used.
A general guideline for making vegetable broth is to use about 8 to 12 cups of vegetables cut into pieces no bigger than 1 inch. Put these with 2 quarts of cold water in a large nonreactive pot with no more than six different herbs. Bring to a boil over high heat, then lower the heat and simmer for 30 to 45 minutes. Strain and use as is or concentrate the flavor by simmering to the desired strength (by taste).
When using dried herbs, lessen quantities by one-half to two-thirds but always add *to taste* vegetable: carrots, celery, potatoes, winter squash, summer squash, chard, kale, tomatoes, mushrooms, eggplant, lettuce, green beans, celeriac.
When available use: fennel bulbs, asparagus, peas; herbs (limit 6): basil, bay, borage, garlic, garlic chives, hyssop, lovage, marjoram, oregano, parsley stems, sage, savory, thyme; spices (limit 2) coriander, cumin, cardamon, fennel seeds, whole cloves, cinnamon.