Vegetable Stock

I’m a vegetarian. Didn’t know that? Now you do.

Gwyneth Paltrow is amazing. Didn’t know that either? Shame on you.

I received her cookbook, My Father’s Daughterrecently and have been dying to make a few things. I wanted to make a soup, but first I had to start with with the stock. Vegetable stock at that. Thanks, GP.

The Food: Vegetables 

1 lg. yellow onion, roughly chopped

2 lg. carrots, peeled and roughly chopped

1 celery stalk roughly chopped

1 lg. leek roughly chopped

3 garlic cloves, minced

4 sprigs fresh parsley

4 sprigs fresh thyme

2 sprigs fresh tarragon

1 bay leaf

1 tsp. coarse salt

1 tsp. black peppercorns

3 qts. cold water

We grew leeks in our garden this summer and have been keeping them in our garage. It was pretty cool to a. see the transformation from this

to this, and b. use food that I, er my parents grew to make this.

DIRECTIONS: Put everything into a large pot. Bring to a boil. Reduce to a simmer for 45 minutes. Let cool. Strain into container. (Use to make soup!)

(Oh did this smell great. If only there was a scent feature on this thing.)

The Fare: Vegetable Stock

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