Vegetable Stock
1 gallon cold water
1 medium onion, peeled and chopped
1 medium leek (white and green parts), rinsed and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
medium turnip, chopped
small tomato, chopped
3 cloves garlic, peeled and crushed
2 Tbsp vegetable oil
For sachet:
1 bay leaf
tsp dried thyme
3-4 fresh parsley stems
3-4 whole black peppercorns
1 whole clove
1. Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
2. In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
3. Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
4. Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer for 30-45 minutes.
5. Strain, cool and refrigerate.
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