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BASIC VEGETABLE STOCK




Source of Recipe


La Tea Dah


List of Ingredients




1 large onion (leave the washed papery outer skin on for a richer flavor)
2 large carrots
2 ribs celery, including a few leaves
1 bunch scallions, including half of the green parts
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast (optional)
8 cloves garlic, peeled and smashed
8 parsley branches
6 thyme sprigs or 1/2 teaspoon dried thyme
2 bay leaves
Salt

Recipe



Scrub vegetables and chop them into roughly 1-inch chunks. Heat the oil in a soup pot. Add the vegetables, yeast, garlic and herbs, and cook over high heat for 5 to 10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock. Add 2 teaspoons salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain.

Makes about 6 cups.