Vegetable Stock

  • 2 leeks
  • 1 onion
  • 4 carrots
  • 4 celery stalks
  • Other vegetable trimmings
  • 2 Tbsp olive oil or butter
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 sprig fresh thyme
  • 4 quarts cold water

Chop all vegetables into small dice, or pulse in the food processor.  In a large soup pot over low heat, sweat the vegetables in olive oil until soft and fragrant.  The longer you sweat your vegetables, the more balanced the flavor of your stock will be.  Add the aromatics and water.  Bring to a boil and then reduce to a simmer.  Skim any fat off the top with a ladle.  Simmer for 30 minutes, strain and store in fridge or freezer.