Vegetable Stock from Soups and Stews by The Editors of Saveur
Heat oil in a large pot over medium. Add vegetables and cook until soft, about 15 minutes. Add wine, peppercorns, parsley, bay leaf, and 7 cups water. Bring stock to a boil, skimming off any foam. ...
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Cooking tools:
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Ingredients
- 3 tbsp. extra-virgin olive oil
- 5 sprigs fresh flat-leaf parsley
- 6 black peppercorns
- 1 bay leaf
- 1 large leek, roughly chopped and rinsed
- 1 carrot, roughly chopped
- 1 cup dry white wine
- 1 small tomato, roughly chopped
- 2 stalks celery, roughly chopped
- 6 cloves garlic, roughly chopped
- 1 bulb fennel, roughly chopped
- 2 medium onions, roughly chopped
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