Jean Pierre's Vegetable Stock¶
 Serves |
 Total Time |
|---|---|
| 4 to 6 quarts | 2.00 hours |
Ingredients¶
2 lbs carrots
2 lbs onion
1 stock celery- 2 leeks
1 28-oz can tomatoes
10 sprigs parsley
3 bay leaves- 14 whole peppercorns
- 3 sprigs thyme
12 cloves garlic
Cookware¶
- 1 strainer
- 1 fine sieve
Instructions¶
Step 1¶
Make sure all the vegetables are VERY clean. Place carrots, onion, celery, white and light green parts of leeks, tomatoes, parsley, bay leaves, whole peppercorns, thyme, and garlic in non-reacting (NO ALUMINUM) stock pot. Cover the vegetables with cold water only cover them.
Step 2¶
Bring to boil, and IMMEDIATELY reduce to heat to a slow simmer. Cover and cook for about 90 minutes. Turn of the heat and let infuse for 30 minutes.
Step 3¶
Strain the vegetables in a strainer and re-add the strained liquid to the pot.
Step 4¶
Simmer the broth until it is reduced by ⅓.
Step 5¶
Strain very carefully through a fine sieve, discarding all the solids.
Source