This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
5 to 6 carrots
4 to 5 celery ribs, chopped into 1-inch pieces
10 to 15 parsley stems
2 to 3 sprigs thyme
1 16-oz. can tomato paste
Kosher salt, to taste
• Remove the green tops from 2 leeks. Reserve the white parts for a brown or blond stock or another use. Chop the remaining leek into 1-inch pieces.
• Peel and trim 2 onions. Reserve the peeled onion for a brown or blond stock or another use. Chop the remaining onion with skin and stems intact into 1-inch pieces.
• Peel 3 to 4 carrots. Reserve the peeled carrots for a brown or blond stock or another use. Chop the remaining carrots into 1-inch pieces.
• Place the leek tops, onion skins, carrot peels and chopped vegetables into a stockpot with the celery, parsley stems, thyme and tomato paste. Fill with 5 to 6 quarts of water.
• Place the stockpot over high heat and bring to a simmer, then reduce the heat to low and simmer 30 to 40 minutes.
• Remove the stock from the heat and strain it through a fine mesh sieve into another stockpot or large container. Discard the vegetable scraps. Salt to taste.
• Stock will keep, covered, in the refrigerator for 1 week and in the freezer for up to 6 months.
Tags : Stock