The classical foundation of a successful soup or sauce is a well made stock. In vegetarian cooking many cooks use prepared stocks, bouillon cubes, powders and pastes. However, to avoid the excessive sodium and fat contained in prepared products, a fresh stock can be made easily at home.
Most importantly, to create a clean, delicious tasting stock, the vegetables must be fresh, organic if available. This recipe will produce a light, delicate result, perfect for a broth based vegetable soup or sauce and the flavor can be intensified with the addition of tamari or soy sauce and heartier vegetables such as mushrooms, leeks or parsnips.
This is the classical French method I learned in culinary school. I find it worth the little bit of extra effort to create a very pure, clear result. I hope you give it a try!
Basic Vegetable Broth
1 large yellow onion, coarsely chopped
2 large celery ribs, chopped
2 large carrots, chopped
8 cups cold water
1 Bouquet Garni (see below)
Combine all ingredients in a stockpot and bring to boil. Reduce heat to an active simmer and allow to reduce by half, uncovered (about 1-1 1/2 hours). Lightly skim off any foam that accumulates on top of the stock. Do not stir the pot. This will help avoid cloudiness.
Strain through sieve, pressing lightly against vegetables with the back of a spoon to catch juices. Season to taste with sea salt. Store covered in refrigerator up to 3 days. May be frozen for 3 to 4 months.
1 square piece of cheesecloth (approximately 4″x4″) rinsed and squeezed out
Handful fresh parsley stems
3 springs fresh thyme
1 Bay leaf
1/2 teaspoon black peppercorns
1 clove garlic
Place flavoring ingredients in center of cheesecloth. Gather and tie into a sachet with enough length of twine left to tie to the handle of the stockpot (careful to trim the end so it doesn’t catch fire on a gas stove).