A good vegetable stock is just as useful a standby in the kitchen as a meat stock. It can be used for many vegetable risotti, for stewing vegetables, for adding to soups and sauces and even for drinking on its own when you feel the need for something simple and soothing. Once upon a time, when the seasons were observed, the vegetables used were those in season. Now that everything is ‘in season’ all year round, use the freshest and preferably the local vegetables, as they have more flavour. But do not use cabbage as that would give the stock the wrong taste. The indispensable vegetables are onion, celery, carrot and leek; I have used an orthodox selection in this recipe.
Makes about 1.5 litres (2 1/2 pints) stock
3 celery sticks
4 carrots
2 leeks, the white and green part
1 onion, stuck with 1 clove
2 tomatoes
1 courgette
bunch of greens, such as beet spinach or lettuce leaves, but not spring greens
2 garlic cloves
large bunch of parsley, leaves and stalks
fresh herbs
2 bay leaves
peppercorns
cooking salt
Peel and wash the vegetables and cut them into pieces. Put them in a large stockpot with the herbs and the peppercorns. Cover with 2 litres (3 1/2 pints) of cold water, add half a tablespoon of cooking salt and bring to the boil. Simmer slowly for at least 2 hours. Strain and taste and, if necessary, boil rapidly to reduce to make the stock more full of flavour.
preparation
Stock keeps in the refrigerator for about 3 days, after which it must be brought back to the boil and boiled for at least 5 minutes. Or it can be frozen. I put some stock into ice bags and freeze it. It is handy to use, since you can take out only one or two cubes at a time – one cube equals about one tablespoon.