Vegetable Stock

This is a very simple stock that is turned into a delicious soup or consomme with the addition of salt & pepper.

Vegetables used are what I had in my fridge and you can try with different vegetables that you have on hand.

Ingredients: makes about 4 cups

1 fresh corn cob

1 stick of carrot

2 stalks of celery

1 white onion or 2

few stalks of parsley

Method:

  • Remove the husk from the cob. You can choose to keep or discard the corn silk. Cut the corn into 2″ rounds.
  • Wash & cut up the carrot & celery stalks. Do not remove the skin on the carrots. Cut into big chunks.
  • Quarter the onion, skin and all.
  • Place all the ingredients into a large pot and add water. How much? As much as you can fill the pot that it doesn’t overflow during boiling.
  • Add the parsley and bring the pot to the boil.
  • Lower the heat when the water starts boiling. You still want it to boil but not at high intensity.
  • Boil for 30 minutes.
  • Allow to cool slightly before transferring the stock to containers for storage. Remember to discard the vegetables, except the corn & use a sieve. The corn tastes great after this cooking!

 

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