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Vegetable Stock


1 large onion
2 large carrots
2 celery ribs, including a few leaves
1 bunch scallion, including half the greens
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast, optional
8 garlic cloves, peeled and smashed
8 parsley branches
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
salt

Scrub the vegetables and chop them roughly into 1-inch chunks. Heat the oil in a soup pot. Add the vegetables, yeast, garlic and herbs and cook over high heat for 5 to 10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock. Add 2 teaspoons salt and a 2 quarts cold water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.