Light Vegetable Stock

Adapted from “Fields of Greens” by Annie Sommerville

This is the flavorful stock I used as the foundation for Celeriac Soup. Why use a boxed or canned stock when this one is so quick and easy. Maybe it is the fresh sage, or maybe the fennel. Something makes this stock sing.

Ingredients for the light stock

Leeks and herbs from the garden with an onion, fennel, garlic and potatoes.

To the stock pot: add 1 thinly sliced onion in about a cup of water. Cover the pot and bring up the heat to medium-high. As the onion and water get hot and begin to cook, add to the pot:

  • 1 large (or about 3 slender) leek(s), chopped and washed.
  • 4 crushed garlic cloves (in their skin is fine)
  • 1 teaspoon salt

Stir in the veggies and salt. Cover the pot, reduce the heat to medium. Steam-simmer for about 15 minutes.

Next add:

  • 2 large potatoes thinly sliced
  • 2 celery ribs, sliced
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 2 fresh marjoram or oregano sprigs
  • fennel (tops and outer layers)
  • 1/2 teaspoon cracked pepper
  • 9 cups water

Bring to a boil, reduce heat, and simmer, uncovered for an hour.

Pour the stock through a strainer, pressing as much liquid as possible from the vegetables. Feed the vegetables to the chickens or compost.

Make soup (try the celeriac soup!)

Light Vegetable Stock

Getting ready to simmer. Light Vegetable Stock

1 Comment

Filed under Fresh from the garden, Home Cooked, Square Foot Garden

One response to “Light Vegetable Stock

  1. Pingback: Potato, Leek, and Celery Root Soup | Music of Rain

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