The kitchen is such a place of refuge for me and more often than I can remember lately, we have been making soup. The vast majority of recipes I’m pinning or bookmarking or marking in my cookbooks are soups. Blame it on the gloomy end of winter here in central Texas. And what’s the main ingredient of any soup you make? The stock of course. Stock vs broth seems to change depending on who you are asking. I see stock as very lightly salted base. This recipe is easy peasy and the results taste complex and lovely, it’ll also save you a ton of cash, Carrots, onion and celery are the main three ingredients land among the least expensive at the market.. I made 5 quarts using up the spare organic veggies I’d accumulated for various recipes and what’s in our garden. Veggie stock is partially about preference. You can add or take away to fit what’s in your pantry or what flavors you enjoy.Try some parsnips, extra garlic, leeks, or mushrooms if you’re feeling sassy.
A few glugs of good olive oil
4 small onions, roughly chopped
1 head of celery, roughly chopped
10-15 carrots, (usually one bag) roughly chopped
2 tsp salt
4 medium-large cloves of garlic (smashed)
2 Tbsp tomato paste
1 small sprig fresh rosemary
2 sprigs fresh thyme
1 teaspoon black peppercorns
4-5 bay leaves
1 small bunch swiss chard
1 small bunch parsley
Fine mesh strainer
Cheesecloth (if you want really really crystal clear broth,)
Chop it all up, throw it in a large pot and add 4 quarts of water
Bring to a boil, then reduce to low and cook for an hour and a half or so. (Don’t go over two hours and make sure you cook everything at least an hour.)
Strain with your mesh strainer into a large bowl, and let cool.
Store in quart-sized mason jars leaving a little over an inch for room to expand or freezer bags. You can also freeze in regular muffin tins for 1/2 cup servings or ice cube trays for 1 oz servings. I usually do a combination.