Vegetable Stock

Use this light stock as a base for delicate soups and sauces, and in risottos and similar dishes.

Servings Prep Time Cook Time
1.75litres 15minutes 1hour
Servings Prep Time
1.75litres 15minutes
Cook Time
1hour
Ingredients
Servings: litres
Units:
Ingredients
Servings: litres
Units:
Instructions
  1. Melt the butter in a large pot or stockpot over a medium heat. Stir in the leeks and onions, then reduce the heat to low. Cover with a tight-fitting lid and leave the vegetables to cook gently for 20 minutes without lifting the lid.
  2. Tie the herbs together into a bouquet garni. Add itto the pot with the carrots, celery, peppercorns and water. Increase the heat and bring slowly to a boil, skimming the surface if necessary to remove any scum. As soon as the water boils, reduce the heat to low and simmer for 35 minutes.
  3. Strain the stock into a large heatproof bowl and set aside to cool. Keep chilled or freeze.