Makes 1.5 litres
- 1 dessertspoon Olive Oil (not virgin)
- 2 large white onions – chopped
- 2 large carrots – thinly sliced
- 2 large sticks of celery – sliced
- 2 bay leaves
- 2 bushy stems of parsley
- 2 sprigs of thyme
- 2-4 sprays of sweet marjoram
- 1.5 litres of water
If you don’t have one or more of the fresh herbs available, you can add or substitute with individual dried herbs or Herbs de Provence. They are not so good – BUT they are better than none!
In a large saucepan, heat the oil. Add all of chopped vegetables. Keep the pan on a high and stirring continuously, cook the vegetables for 5 minutes. Stirring stops them from browning. Then add the water and the herbs. Bring to the boil, then simmer very slowly for approx 30 minutes. Twenty will suffice if you’re in a hurry – 40 minutes gives the stock even more flavour. Strain the stock using a large, fine-mesh sieve. Press the vegetables and herbs against the sieve with the back of a spoon: not hard enough to push the vegetables through it – but to gain every last drop of goodness out of the vegetables.
The vegetable stock is ready for immediate use, or allow it to cool and pop into the fridge or freezer to use later.
Tags: vegetable stock
Trackback from your site.