Vegetable Stock
Ingredients
- 1 large carrot, peeled
- 2 stalks celery
- 1 large leek, rinsed and trimmed
- 1 onion, quartered
- 12 cups (3 L) cold water
- Salt to taste
Instructions
- Place the vegetables in a small stockpot, add the water, bring to a simmer, and cook gently for 1 hour, until the liquid is reduced to 2 quarts (2 L).
- Skim off any surface foam from time to time.
- Strain the stock, season lightly with salt, and allow to cool to room temperature.
- Refrigerate or freeze until ready to use.