Vegetable Stock
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 8 cups
Ingredients
- 2 Spanish onions, quartered
- 3 carrots, sliced
- 2 celery stalks, including greens, sliced
- 3 potatoes, quartered
- 8 sprigs parsley
- 4 garlic cloves
- 4 sundried tomatoes
- 2 bay leaves
- 12 black peppercorns
- 8 cups cold water
- salt
Instructions
- Combine all the ingredients in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for one hour, stirring occasionally.
- Strain soup and discard vegetables. Add salt to taste.
- Cover and refrigerate until ready to use.