Vegetable Stock

Name: Vegetable Stock
Ingredients: 1 leek, white part only, washed and finely chopped; 2 garlic cloves, finely chopped; 1 brown onion, finely chopped; 2 tablespoons olive oil; 1 vine-ripened tomato, finely chopped; 70 g (2½ oz/½ cup) finely chopped fennel; 2 celery stalks, finely chopped; 1 leek, white part only, washed and finely chopped; 1 fresh bay leaf; sea salt

Preparation info

Makes about
3 litres

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

This stock gives water a good flavour for making vegetarian risottos and soups. It is quick to make and you can add other ingredients if you wish such as carrots or cabbage and, of course, lots of herbs. This is the only stock to which we add salt. This stock will last for up to four days in the refrigerator.

Ingredients

2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves

Stock
Gluten-free

Method

Put the olive oil in a large saucepan and add the onion, garlic and leek. Sweat for 5 minutes over medium heat. Add the remaining vegetables and cook for 10 minutes over low heat. Add 4.5 litres (157 fl oz