Recipe, soup
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Making your own Vegetable Stock

After making my Curried Carrot & Butternut Squash Soup, I had a lot of odds and ends left over! I couldn’t allow myself to throw any of it away. Instead, I tried my hand at making my own vegetable stock! I’ve never done it before, but basically it’s just boiling the leftover & tough bits of veggies in water until they die.  The only things that I added that were not “leftover bits” was 1 onion and 3 large whole carrots.

Half way through the boiling process I accidentally removed the lid and forgot to put it back on. When I came back to check on it, the water level had dropped by nearly 3 inches. Oops! Hopefully this just intensified my stock flavor.

After spooning the veggies out of the pot, which Ryan helped me with, we poured the stock into a large seal-able bag and stuck it in the freezer. Something that I did forget to do was taste test it….

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Note: safety first!  I use Ryan’s lab goggles when I chop onions because my eyes water so much!  You can see them peeking out of the corner of the left edge of the photo here 🙂


Vegetable Stock

Recommended Kitchen Gear:

Large pot with lid

Slotted spoon

Cutting board

Knife

Colander

Ingredients:

Tops of carrots, 3 large whole carrots

Tops & bottoms of celery

Skin, bulb, and greens of fennel

Green stems of leek

1 medium onion

Salt

Garlic powder

Whatever else ya got in the fridge…

Process:

  1. Clean everything thoroughly, leeks are dirty!
  2. Give everything a rough chop.
  3. Warm a large pot over medium heat, and then add onions & leeks. Stir with wooden spoon for about 5 minutes until they start to sweat.
  4. Add rest of veggies.
  5. Pinch of salt, sprinkle of garlic.
  6. Add water to the pot, just enough to cover the top of your vegetables. Raise heat to boiling and cover. Simmer for 1 hour.
  7. After allowing the stock to cool, start removing the vegetables with a slotted spoon.

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