Mediterranean vegetable stock

5 cups

Ingredients

Quantity Ingredient
2 Bay leaves
4 Sprigs thyme or
1 teaspoon Dried thyme
20 Black peppercorns
1 medium Onion, peeled coarsely chopped
1 Leek, trimmed, washed coarsely chopped
6 Garlic clove(s) peeled and halved
2 Stalks celery coarsely chopped
2 Carrots, coarsely chopped
1 Red bell pepper, cored seeded, coarsely chopped
½ small (or 1/4 large) fennel bulb coarsely chopped or
1 teaspoon Fennel seeds
2 Tomatoes coarsely chopped
½ cup Basil leaves and stems
½ cup Flat-leaf parsley leaves and stems
2 Strips orange zest
1 cup Dry white vermouth
½ cup Orange juice
¼ teaspoon Saffron soaked in
1 tablespoon Hot water
8 cups Water (approx)
Sea salt (opt)

Directions

1. Tie the bay leaves, thyme, and peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork.

2. Combine the onion, leek, garlic, celery, carrots, bell pepper, fennel, tomatoes, basil, parsley, zest, vermouth, juice, saffron, and water in a large stockpot and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the vegetables are very tender, adding water as necessary to keep the vegetables covered.

3. Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables. Let the stock cool to room temperature, then refrigerate or freeze. Refrigerated stock will keep 3-4 days; frozen, it will keep for 6 months. For a thicker, richer stock, remove the bouquet garni and orange peel and pur‚e the liquid and vegetables, then strain.

Note: Use the stock for dishes of Spanish, Italian, Provencal, and North African origin. Or to make a wonderful Mediterranean Vegetable Soup, discard the bouquet garni and pur‚e the stock and vegetables in a blender. Season with salt and pepper and serve.

Makes 8 cups soup.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 249 Submitted By DIANE LAZARUS On 10-27-95

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