Vegetable Stock Recipe

Ingredients

Makes about 1 1/2 quarts/1.5 liters

• 2 tbsp extra-virgin olive oil

• 1 medium onion, cut in quarters

• 1 carrot, peeled and cut in 4 pieces

• 1 leek, trimmed and cut in 4 pieces

• 2 celery stalks with their leaves, cut into 4 pieces

• 1 small tomato, halved

• 6 sprigs parsley

• 5 whole black peppercorns

• 1 clove

• 1 bay leaf

• 1/2 tsp salt

• 2 quarts/2 liters boiling water

Method:

1. Heat the oil in a medium saucepan. Add the onion, carrot, leek, celery, tomato, and parsley.

2. Cover and sauté over low heat for about 5 minutes. Add the pepper corns, clove, and bay leaf. Season with salt.

3. Pour in the water, cover, and simmer over low heat for about 1 hour.

4. Strain through a fine mesh strainer and discard the vegetables.