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1 tablespoon olive oil
Heat the oil in a stockpot over medium heat. Add the onion, carrot, and celery, cover and cook, stirring a few times, until softened, about 5 minutes. Remove the lid and stir in the water.
Thoroughly scrub the potatoes and peel them thickly. Add the potato peels to the stock; reserve the potatoes for another use. Add the garlic, parsley, bay leaves, peppercorns, and salt. Bring to a boil, then reduce the heat to low and simmer for 1-1/2 hours.
Strain the stock through a sieve into a large bowl or pot, pressing against the solids with the back of a spoon. The stock can be used right away, or stored, tightly covered in the refrigerator for up to 2 days, or frozen for up to 6 months.
Note: This rich, full-bodied stock tastes similar to a light chicken stock and can be used in any soup recipe to enrich the flavor.
Additional vegetables such as leeks or mushrooms can be added, but stay away from anything too assertive, such as cabbage, beets, or broccoli. For an even richer stock, roast the vegetables before adding them to the stockpot.
Poster's Notes:
Posted by Charlie Knox
Nutritional Info Per Serving: N/A
2 large yellow onions, left unpeeled quartered
1 large carrot, coarsely chopped
1 celery stalk (with leaves), coarsely chopped
2 quarts water
3 large all-purpose potatoes
3 cloves garlic, unpeeled, crushed
1/2 cup coarsely chopped parsley
2 bay leaves
1/2 teaspoon black peppercorns
1 teaspoon kosher salt
This is wonderful and could be used to make many recipes.