Vegetable Stock , for soups & stocks
Aug. 3, 2011 9:00 pm
Updated: Apr. 13, 2014 9:05 am
Fresh stocks are indispensable while creating sauces and soup . Nothing like a fresh home made stock to bring out the flavors in your soup / sauces and enhance the taste to amazing depths . The good news is that it takes a couple of readily available ingredients
to make a delicious stock - which should be made in large quantities , packed in assorted sized bathes and frozen for later use .
Take 5 liters of water in which you slowly boil small quantities of raw vegetables such as :
2 Leeks ( or use ordinary onion if leeks aren't handy . )
4 Stalks of Celery chopped ( gives an amazing flavor )
1 table spoon Diced Ginger ( 2-3 pieces of Galanga also can be used )
6 Cloves of Garlic .
1-2 Bay Leaves .
10 Black Pepper Corns.
2 -3 Tomato diced .
Assorted Green Herbs.
Some Mushrooms .
6" Chunk of roughly chopped Bottle Gourd / Ghia .
Green Beans .
Light Soy Sauce for flavor.
1-2 Green Chilies .
2 Tablespoons Olive Oil .
Essentially go with what you have . Simmer the stock (covered) over very low heat for an hour . The trick to making good stock is to let the vegetables simmer gently ... allowing the flavors to infuse the liquid . Good stock also requires you to balance
your ingredients well . You don't want it reeking of onions or overly sweet with to many carrots !
Once cooled , strain the liquid and discard the vegetables . Do not mash the vegetables through the strainer as you will end up with a pasty gooey stock ! Avoid spinach and peas in stock , cabbage and cauliflower too have very strong flavors so should
be avoided while making stock , as should starchy vegetables . Potatoes too tend to cloud up stock ...
The vegetable quantities given above are suggestions , vary them depending on what you have handy , but do try and use fresh celery and mushrooms .
tyle="background-color:rgb(255,255,255)">End result should be about 2 1/2 liters of stock .
Some ingredients used in making vegetable stock
Ready for a long slow simmer