Basic Recipes > Vegetable Stock

How to make vegetable stock:
This is the way to make a stock for soups, gravies and sauces when it is necessary to have a non-meat flavour so as not to swamp the delicate taste of, for example, asparagus soup (although very often a chicken or veal stock was used to make this dish). Another good and probably modern reason for using vegetable stock is to avoid the use of meat.


2 large onions
2 large carrots
1 leek
2 sticks celery
salt and pepper
1 bay leaf
(see measure conversions for more information)


- Cut the vegetables into large pieces.
- Put into a large pan and cover with cold water.
- Bring to the boil and simmer very gently for about 2½ hours.
- Add more cold water if necessary but do not dilute too much.
- Use immediately.

See also:

Chicken Stock
Fish Stock
Meat Stock