Vegetable Stock


  • 1 large leek, well rinsed and chopped
  • 2 carrots, cut up
  • 2 celery ribs, cut up
  • 1 medium onion, peeled and chopped
  • 1 fennel rib, with feathery leaves attached, if available
  • a handful of fresh herbs, 1 teaspoon of Herbal Mix, or 3 or 4 sprigs of fresh thyme and parsley, and 1 bay leaf
  • 1 garlic clove
  • 3 or 4 black peppercorns
  • 6 cups water


Bring all of the ingredients to a boil in a heavy saucepan, reduce the heat, and cook, uncovered, at a low boil for 1 hour. Strain the stock well, pressing as much flavor out of the vegetables as possible. Use immediately or freeze for later use.