Vegetarian Vegetable Stock

Vegetarian Vegetable Stock

Most soups and sauces begin with a flavoring agent, base or stock. Stocks provide depth of flavor, and are essential when preparing memorable cuisine. Vegetarian vegetable stock is simple to prepare, and can be frozen in Ziploc bags for use at a later date.

Prept time: 1 hour

Serves: 6-8

Ingredients:

3 quarts water

1 cup chopped sweet or Vidalia onion

1 cup chopped leeks

2 cups peeled and chopped parsnips

1 cup peeled and chopped carrots

2 cups chopped celery

3 cloves garlic

1 cup chopped fennel

1 bunch fresh thyme

1 bunch fresh parsley

3 bay leaves

3 tablespoons whole peppercorns

1 tablespoon Kosher salt

Directions:

Place all of the ingredients in a large stainless steel soup pot and simmer for 1 hour.

Turn the heat off and let sit for 30 minutes.

Strain through cheesecloth.

Vegetarian Vegetable Stock

Enjoy!

Chef Chuck Kerber